Pear and lemon thyme bellini

Pear and lemon thyme bellini

By
From
Finding Fire
Serves
1

Bellinis are the aperitif of choice for entertaining as they always please a crowd, being fresh and fruity. This drink is great all-year round as the brandy warms the soul in winter and the fresh lift of prosecco makes it a perfect summer tipple.

Ingredients

Quantity Ingredient
30ml brandy
15ml fresh lemon juice
2 tablespoons corella pear purée
100ml prosecco
1 lemon thyme sprig, to garnish

For the corella pear purée (makes 120 g/4½ oz)

Quantity Ingredient
1 corella pear (or other variety), cored and halved lengthways
50ml filtered water
50g soft brown sugar

Method

  1. 1. Prepare your embers and place a grill cooling rack 15 cm (6 in) above the embers.
  2. 2. Prepare the pear purée. Grill the pear, cut side down, until coloured. Place in a saucepan with the water and brown sugar and bring to the boil. Poach for 20 minutes until the pears have softened. Remove the pears and, with a hand blender, purée with the syrup until smooth and creamy. Pass through a fine-mesh sieve and chill until needed.
  3. 3. Prepare the cocktail. Add the brandy, lemon and pear purée to a cocktail shaker and shake.
  4. 4. Strain into a champagne flute, top with prosecco and the lemon thyme sprig to garnish.
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