This is the Bellini to end all Bellinis. This is the Bellini that all the other ones dream of being when they grow up. Not only do the fresh pear nectar and Champagne make a killer combo, but the gorgeous red wine-poached pear slices add quite a sexy little garnish, dontcha think?
Yeah, I thought so too, which is why this is probably going to be my go-to holiday brunch drink until the end of time. That, and it gives me an excuse to keep buying Champagne and red wine.
Red wine-poached pear Bellini recipe
For the Bellinis
- 2 bottles chilled Champagne (we love Laurent-Perrier Ultra Brut)
- 4 cups pear nectar
- 1 pear, chopped
- Sugar for rim
For the poached pear garnish
- 1-1/2 cups dry red wine
- 2 tablespoons honey
- 1/2 orange, juiced and zested
- 1 cinnamon stick
- 2 firm ripe pears, peeled, stems left on
- To make the pears, in a saucepan over medium-high heat, add the red wine, honey, orange juice and zest and the cinnamon stick. Bring to a boil, reduce the heat to low, and simmer for about 5 minutes.
- Slice 1/2 inch off the bottoms of the pears, creating flat bottoms. Add the pears to the wine in the saucepan, and turn them every 3 to 5 minutes to get an even color around. Do this for about 20 minutes or until the pears are bright in color.
- Once the pears are colored, remove the saucepan from the heat, and place the pears (and sauce) in the fridge to chill for about 3 to 4 hours.
- Once the pears and sauce are chilled, prepare the Bellinis. Pour the nectar and pear pieces into 8 Champagne flutes, filling them about 3/4 of the way. Top each off with Champagne.
- Slice the pears into thin slices, and garnish the edges of the glasses with the red wine-poached pear slices. Add a teaspoon or so of the red wine liquid into the glasses to create a beautiful gradient look.