Pear, cinnamon & vanilla bellini
We’ve given the classic bellini a festive twist by replacing the peach purée with pear
1½ medium, 1 peeled, cored and roughly chopped, 1 left whole
¼ teaspoon(s), level
Lemon Juice, Fresh
1 teaspoon(s), level
- Put the diced pear in a small pan with lemon juice, cinnamon and vanilla extract.
- Cover with water, bring to a simmer, then cover and cook over a low heat for 10 minutes or until the pear is tender.
- Cool then remove the cinnamon and purée the pear using a stick blender. Cover and chill. To serve, divide 4 tbsp of the pear purée between chilled flutes then top up with the prosecco.
Make a pear crisp garnish by cutting a pear into very thin slices, making a small slit at the base and sprinkling with ground cinnamon. Put on a baking sheet and bake in an oven preheated to 140 ̊c, fan 120 ̊c, gas mark 1 for 40 minutes, turning halfway and sprinkling with more cinnamon.