Pear & Cranberry Champagne Cocktails

• Produce

  • 1 1/2 cups Cranberries
  • 2 tsp Orange, zest
  • 1/2 Pear, ripe

• Condiments

  • 2 tbsp Maple syrup + more

• Beer, Wine & Liquor

  • 1 750 ml bottle Champagne, slightly dry

• Liquids

  • 2 tbsp Water

Found on minimalistbaker.com

Description

Ingredients

• 1 1/2 cups (~6 ounces or 170 g) cranberries
• 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (~ 1 cup or 160 g)
• 2 tsp orange zest
• 2 Tbsp (30 ml) water
• 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste), plus more to taste)
• 1 750 ml bottle slightly dry champagne (I love Argyle Brut, available at Trader Joes)

Directions

• To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water, and maple syrup to small baking dish. Toss to combine.
• Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin (see photo).
• Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness (I added a little more of both).
• To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
• Transfer the compote to the refrigerator to chill - about 30 minutes to 1 hour or until cool to the touch.
• To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of champagne. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the champagne more seamlessly.
• Top with more champagne until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.

Nutrition