Monday, June 13, 2016
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
By Annabelle Waugh, Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: December 2013
Prep time 5 minutes
Total time 5 minutes
Portion size 6 servings
1 vanilla bean
1/2 cup (100 g) granulated sugar
2 Bartlett or Bosc pears, peeled
1 tbsp (15 mL) lemon juice
3 oz (85 g) pear brandy, such as Poire William
1 bottle (750 mL) sparkling wine, chilled
Using paring knife, halve vanilla bean; scrape out seeds and add to sugar, rubbing with fingers to combine. Set aside in shallow dish.
Using small end of melon baller, scoop out pear flesh to make 18 balls; toss with lemon juice. Strain, reserving juice; set aside.
Moisten rim of 6 chilled champagne flutes with reserved juice; press rim into vanilla sugar to coat.
Drop 3 pear balls into each glass. Pour 1 tbsp brandy into each; top up glasses with sparkling wine.
Nutritional Information per serving: about
cal 149 pro 0 total fat 0g sat. fat 0g
carb 9g dietary fibre 1g sugar 8g chol 0mg
sodium 7mg potassium 133mg
calcium 1 iron 4 vit C 3 folate 1