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It all starts with a hamper...
From £13.00
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From £6.00
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British Grown Pear & Cranberry Sparkling Cocktail

FRUIT PUREE INGREDIENTS

  • 1, 1/2 cups  cranberries (~6 ounces as original recipe is written)

  • 1/2 medium ripe pear (Bartlett or Anjou // peeled + chopped // ~ 1 cup as original recipe is written)

  • 2 tsp orange zest

  • 2 Tbsp water

  • 2 Tbsp maple syrup (plus more to taste // or sweeten with stevia to taste)

 

CHAMPAGNE

We have chosen our favourite English sparkling wine Chapel Down Non-Vintage Reserve Brut!

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INSTRUCTIONS

 

  • First prepare your fruit reduction by preheat oven to 400 degrees F (204 C) and adding 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 on high until a compote consistency is reached. If needed, add more water to thin.

  • Taste and adjust the flavour as needed, adding more orange zest for citrusy flavour 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 sieve and into a serving container.

  • 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 each serving glass. Top with a bit of sparkling wine. Then use a spoon or stirrer to blend the two together.

  • Top with more sparkling wine until the glasses are 3/4 full.

     

    Any leftover compote, which will last for 1-2 weeks in the refrigerator. Recipe from Minimalist Baker