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!

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