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    Pear Bellini

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    *mandatory

    Pear Bellini

    The pear purée can be made up to 3 days ahead and chilled.

    • Preparation time: 5 minutes, plus cooling and chilling
    • Cooking time: 12 minutes
    • Total time: 17 minutes, plus cooling and chilling 20 minutes

    Makes: 8

    Ingredients

    • 3 ripe pears, peeled
    • 1 tsp lemon juice
    • 120g caster sugar
    • 1 bottle of champagne or prosecco, chilled

    Method

    1. Put the pears and lemon juice in a pan with 500ml water and the sugar. Bring to the boil slowly, then reduce the heat and simmer for 12 minutes, until tender. Take off the heat and cool for 30 minutes.
    2. Cut the flesh from 2 pears and purée with 2 tbsp of the poaching liquid. Chill.
    3. Spoon 1 tbsp pear purée into each flute and top up with champagne or prosecco. Add a sliver cut from the third pear.

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