Low Carb Spiced Pear Bellini Cocktail
Servings: 4
Delightfully festive, with a touch of zing, and oozing with flavour, this may just be the best Prosecco cocktail.
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Ingredients
- 200 g conference pear - 1 large pear, semi-ripe
- ⅛ tsp ground cinnamon
- 1/16 tsp ground clove
- 1 pinch ground white pepper
- 1 thumb-size piece fresh ginger root
- 30 drops unflavoured liquid stevia
- 480 g Prosecco (see Notes)
Instructions
- top and tail the pear, peel it, halve it and remove core and central stalk (you should obtain 140g net); cut the halves into small cubes and place them in a food processor or hand blender bowl.200 g conference pear
- peel the ginger, cut it to fit into a garlic press and squeeze it over the food processor bowl to let the juice drop into it; if you like more zing, let the pulp drop as well, if not, discard it; best not use the fibre left behind inside the garlic press.1 thumb-size piece fresh ginger root
- add the spices and sweetener, then blitz to a compote; check that there are no large pear chunks remaining - a few small pieces are fine and add a pleasant crunch.⅛ tsp ground cinnamon, 1/16 tsp ground clove, 1 pinch ground white pepper, 30 drops unflavoured liquid stevia
- taste it and adjust spices and sweetness to your preference.
- place a flute glass over weighing scales and tare (zero), slowly pour in 60g Prosecco, let the bubbles settle, then add 35g of pear compote - 1 teaspoon at a time - stirring until fizz and bubbles reduce; top with the remaining 60g Prosecco and stir again.480 g Prosecco
- repeat the last step for each of the remaining glasses and serve.
Notes
Extra-Brut Prosecco has the fewest carbs (<1g per 100ml) but is very, very dry and not to everyone's taste. Brut is more palatable and an excellent choice in terms of carbs (approx 1.4g per 100ml). Extra-Dry is the next best option (approx 2-3g carbs per 100ml). Dry, Sweet, Rosé, or Dessert varieties all have a much higher carbohydrate content (and calories).
The same applies to Champagne. You can make the spiced pear compote 1 day ahead, so you don't need to faff when guests arrive. Mixing compote and Prosecco slowly will minimise the fizz and avoid overflow. N.B. The precise carbohydrate and calorie content of any wine depends on the length of the fermentation process and quantity (if any) of added sugar during processing. I have calculated the nutrition according to database averages (quadram.ac.uk). Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
The same applies to Champagne. You can make the spiced pear compote 1 day ahead, so you don't need to faff when guests arrive. Mixing compote and Prosecco slowly will minimise the fizz and avoid overflow. N.B. The precise carbohydrate and calorie content of any wine depends on the length of the fermentation process and quantity (if any) of added sugar during processing. I have calculated the nutrition according to database averages (quadram.ac.uk). Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1glass | Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.5g
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