Ever find yourself staring at a beautiful, ripe pear and thinking it deserves a more exciting fate than just a lunchbox? Well, that’s exactly how this Spiced Pear Bellini was born. It’s a simple, elegant twist on the classic Italian cocktail that swaps the traditional peach puree for a warmly spiced, homemade pear version. It’s the taste of autumn in a glass—sweet, fragrant pears mingling with cozy cinnamon and a hint of ginger, all topped with bubbly prosecco. Perfect for those moments when you want to feel a little fancy without any fuss. And trust me, once you try it, you’ll be looking for any excuse to whip up a batch.
Ingredients
- 4 large, ripe Bartlett or Anjou pears, peeled, cored, and chopped: They’re sweet and soft, making them perfect for a smooth puree.
- 1/2 cup water: Helps to steam and soften the pears as they cook.
- 1/4 cup honey or maple syrup: Adds natural sweetness and a lovely depth of flavor.
- 1 teaspoon fresh lemon juice: A little bright acidity to balance the sweetness.
- 1 cinnamon stick: Infuses the puree with that classic, warm spice.
- 1/4 teaspoon ground ginger: Gives it a little zesty kick.
- A pinch of freshly grated nutmeg: For that extra cozy, aromatic touch.
- 1 (750 ml) bottle of prosecco or sparkling apple cider: The bubbly base that makes it a Bellini. So festive.
- Optional garnish: Thin pear slices or a cinnamon stick for each glass.
Why You’ll Love This
Honestly, what’s not to love? This drink feels special but is secretly so simple to make. You can prepare the spiced pear puree days ahead, which is a total lifesaver when you’re hosting. It’s a gorgeous, crowd-pleasing cocktail that welcomes everyone—just use sparkling cider for a non-alcoholic version that’s just as delicious. The flavor is pure fall comfort. It’s sweet, it’s spicy, and it feels so indulgent. And the best part? You don’t need any fancy bar tools or skills. If you can simmer fruit, you can make this impressive cocktail.
Step by Step Method
- Combine the chopped pears, water, honey (or maple syrup), lemon juice, cinnamon stick, ginger, and nutmeg in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, stirring occasionally, until the pears are completely soft and easily mashed with a fork.
- Remove the saucepan from the heat and fish out the cinnamon stick. Let the pear mixture cool for about 10-15 minutes.
- Carefully transfer the warm pear mixture to a blender. Blend on high until you have a completely smooth, silky puree. If it seems too thick, you can add a teaspoon of water at a time until it reaches a pourable consistency.
- Pour the puree through a fine-mesh strainer into a bowl or jar to catch any fibrous bits, ensuring your Bellini is perfectly smooth. Let the puree cool completely to room temperature. You can speed this up by placing the bowl in an ice bath.
- To serve, add about 2 tablespoons of the cooled spiced pear puree to the bottom of a champagne flute. Slowly top with chilled prosecco or sparkling cider, pouring it down the side of the glass to preserve the bubbles. Give it a gentle stir, garnish with a thin pear slice or cinnamon stick, and serve immediately.
Serving Ideas & Pairings
This Spiced Pear Bellini is the life of the party. It’s your go-to for Thanksgiving brunch, a Friendsgiving toast, or even just a cozy Friday night on the patio. I love setting out a pitcher of the puree and a chilled bottle of bubbly next to a bucket of ice so guests can build their own drinks. It’s such a fun little interactive station. Food-wise, it pairs beautifully with all your holiday favorites. Think savory bites like baked brie with crackers, mini quiches, or a charcuterie board loaded with cheeses and smoked turkey. For something sweet, it’s fantastic with a slice of spiced pumpkin bread or a simple shortbread cookie. So good.
Flavor Twists
Feel free to play around and make this recipe your own! If you’re a fan of cranberry, swirl a little cranberry sauce into the puree for a tart, festive twist. For a deeper, richer flavor, try using brown sugar instead of honey. And if you love a little herbal note, adding a single fresh thyme sprig to the saucepan while the pears cook is absolutely divine. Just remember to remove it before blending. For a touch of warmth, a tiny pinch of black pepper can really make the other spices pop.
Storage Tips
The beautiful, make-ahead spiced pear puree will keep beautifully in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before you need it. Always give it a good stir after thawing, as it might separate a little. The most important thing is to make sure your puree is completely cooled before you add the bubbly—a warm puree will make your prosecco go flat instantly.
Fall Bellini Recipe Variations
The Bellini is a wonderfully adaptable template. For a different autumn vibe, try using roasted butternut squash or sweet potato puree with a dash of maple syrup. Apple Bellinis are another huge hit—just use spiced apple butter thinned out with a bit of apple juice. For a vibrant color, a raspberry or blackberry puree is stunning any time of year. The method is always the same: make a flavorful fruit puree, let it cool, and top with bubbles.
Doneness Test
You’ll know the pears are perfectly cooked and ready to blend when they are incredibly soft and tender. You should be able to easily mash a piece against the side of the pot with the back of a spoon with no resistance. They should be falling apart, almost like a thick applesauce consistency. If there’s still a firm bite to them, let them simmer for another 5 minutes and check again.
FAQs
- Can I make a non-alcoholic Pear Holiday Cocktail? Absolutely! This is one of my favorite mocktails. Simply use a non-alcoholic sparkling cider or even ginger ale instead of prosecco. It’s just as festive and delicious.
- My puree is too thick. What should I do?No worries at all. Just whisk in a teaspoon of water or apple juice at a time until it reaches a pourable consistency that easily slides off a spoon.
- What’s the best type of pear for a Fall Pear Cocktail? I prefer Bartlett or Anjou pears because they break down beautifully and are naturally very sweet. But really, any ripe, juicy pear will work wonderfully.
- Can I make a big batch of this as a Thanksgiving Punch? You bet! Just multiply the puree recipe and keep it in a pitcher in the fridge. Set out a large drink dispenser with the puree and let guests add their own bubbly or cider to their glass. It’s so, so easy.