Diet

Holiday Cocktails for the Hostess Who Hates to Cook

Spare your guests the food coma and provide holiday cheer in liquid form instead

by Allie Flinn | 4 COMMENTS

PHOTO 8/10

The Brunch That Comes Before the Thanksgiving Dinner Gorging Substituting pears for the typical peaches in this recipe is a great way to take the classic bellini into winter, plus "the pear lends a subtle flavor to the champagne that is very refreshing," says Paleo-lifestyle blogger and cookbook author Kelly Milton. And with no added sugar, this is one indulgence you won't feel guilty about.

Pear Bellini
Serves 4-6
Ingredients:
2 pears
¾ cup + 1/8 cup water
1 bottle champagne

Cut 1 pear into ½-inch cubes. In a small saucepan, stir together 3/4 cup water and the cubed pear. Boil the mixture over hear for 5 minutes.

Add the mixture to a blender with an additional 1/8 cup water. Blend on high until completely smooth.

Add a small spoonful of pear puree to the bottom of each champagne glass. Slice the remaining pear very thinly, and add a small slice of pear to each glass. Pour chilled champagne on top of the pear puree, and serve with a stirrer.

Excerpted with permission from "Paleo Happy Hour: Appetizers, Small Plates & Drinks"
By Kelly Milton
Victory Belt Publishing Inc., $29.95, www.victorybelt.com
Photography: Photos by Brent Holland

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