Photo of Pear, cinnamon & vanilla bellini by WW

Pear, cinnamon & vanilla bellini

5
5
5
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
We’ve given the classic bellini a festive twist by replacing the peach purée with pear

Ingredients

Pear(s)

1½ medium, 1 peeled, cored and roughly chopped, 1 left whole

Ground Cinnamon

¼ teaspoons, level

Lemon Juice, Fresh

1 teaspoons

Cinnamon Stick

1 stick(s)

Vanilla Extract

1 teaspoons, level

Prosecco

500 ml

Instructions

  1. Put the diced pear in a small pan with lemon juice, cinnamon and vanilla extract.
  2. Cover with water, bring to a simmer, then cover and cook over a low heat for 10 minutes or until the pear is tender.
  3. 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.

Notes

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.