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You are here: Home / drinks / honey pear bellini with candied sage leaves

November 9, 2020

honey pear bellini with candied sage leaves

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This pear bellini is the cocktail your Thanksgiving guests have been waiting for! It’s a sparkling, honeyed pear cocktail with a splash of Cognac and gorgeous garnish of candied sage leaves.

pear bellini with honey and crystallized sage leaves

I don’t know about you, but I’m always looking for an extra special cocktail to serve on Thanksgiving. In general, people are milling around half bored and not that interested in wasting precious stomach space on appetizers. And until the meal is served (unless it’s Champagne!), it always feels a little too early to open up wine.

So really, what better time to share a unique and delicious fall cocktail than pre-Thanksgiving feast? You have a captive audience, itching for seasonal flavors and a jump start to the holiday celebrations.

This pear bellini is just what your friends and family have been waiting for. It’s bubbly, which is the first requirement for the holidays. And it’s filled with a honeyed pear syrup and a bite of fruity Cognac. Since we’re talking Thanksgiving, I encourage you to go all out with the garnish and make the crystally candied sage leaves. They’re a stunning addition to this pretty pear bellini– and they’ll make the start of your feast so memorable. 

how to make candied sage leaves with egg whites and sugar

what is a pear bellini?

A traditional bellini is an Italian cocktail made with Prosecco and peach puree. But for this pear bellini, I make a few key changes that elevate this simple cocktail and transform it into a festive, delicious Fall drink.

pear bellini with honey and sage
  1. In place of the peach puree, we use a pear sage syrup to add honeyed, herbal notes to the cocktail.
  2. We use a brut traditional method sparkling wine, which adds complex toasty notes and less sugar than your average Processo.
  3. Finally, we beef it up with a splash of fruity Cognac and balance it all out with fresh lemon juice.

The result is a pear bellini that is much more complex, flavorful and memorable than a basic bellini!

  • honey, pear, sage simple syrup recipe
  • pot of honey pear sage simple syrup
  • honey pear bellini with candied sage leaves

how to make candied sage leaves

  1. Beat an egg white until light and frothy
  2. Dip a sage leaf into the egg white, swirl it around, then use your fingers to gently squeeze off as much liquid as possible (too much will make the sugar coating thick and lumpy, and it will slow the drying process)
  3. Lay the leaf in granulated sugar then gently toss it around to fully coat both sides
  4. Place on parchment paper and repeat with remaining sage leaves
  5. Loosely cover (I like to set a large piece of tupperware over the leaves to keep bugs away) and let dry until crisp and firm, about 12 hours 
  6. Use the candied sage leaves once they’re firm and dry, as the leaves will begin to discolor after a few days

For the best timing, make these candied sage leaves the night before you want to make the pear bellini.

how to make candied sage leaves

how long does honey simple syrup last?

This honey simple syrup is best consumed within 2 weeks. Store it in a covered container in the refrigerator. 

pouring champagne into honey pear bellini

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Print

honey pear bellini with candied sage leaves

honey pear sage bellini
Print Recipe

This pear bellini is the cocktail your Thanksgiving guests have been waiting for! It’s a sparkling, honeyed pear cocktail with a splash of Cognac and gorgeous garnish of candied sage leaves.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1
  • Category: Drinks
  • Method: Stirred
  • Cuisine: American

Ingredients

candied sage leaves

  • 1/4 cup granulated sugar 
  • 10 fresh sage leaves
  • 1 egg white, beaten

pear sage syrup

  • 1/2 cup honey
  • 1/2 cup water
  • 1 pear, peeled, cored and roughly chopped
  • 8– 10 fresh sage leaves

pear bellini

  • 1 oz pear sage syrup (recipe above)
  • 1/2 oz fresh lemon juice
  • 1 oz Cognac (VS or VSOP is fine)
  • 3 oz brut Champagne, chilled (can substitute Cava or other traditional method sparkling wine)
  • 1 candied sage leaf (recipe above)

Instructions

candied sage leaves

  1. Place sugar in a shallow bowl. Swirl a sage leaf in the egg white, then use your thumb and forefinger to squeeze off as much excess liquid as you can. Lay the leaf in the sugar and gently toss to coat both sides. Gently transfer to a parchment paper lined plate to dry. Repeat with remaining leaves.
  2. Place a large bowl or tupperware container over the plate to keep bugs away but allow for air circulation. Candied sage leaves are ready when they’re firm and crisp, 8- 12 hours. 

pear sage syrup

  1. Combine honey, water and pear in a small saucepan over medium heat. Bring to a gentle simmer and cook until pears soften, about 5 minutes. Mash pear against the side of the pot, stir in sage leaves and continue to gently simmer for another 5 minutes. Remove from heat and let cool completely.
  2. Strain syrup, discard solids, and store in the refrigerator for up to 2 weeks.

pear bellini

  1. Combine pear sage syrup, lemon juice and brandy in a cocktail shaker and stir to combine.
  2. Pour into a flute and top with chilled Champagne. Garnish with a candied sage leaf and enjoy!

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

  • Serving Size: 1 drink (no garnish)
  • Calories: 304
  • Sugar: 14g
  • Sodium: 13mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0.1g
  • Protein: 0.3g
  • Cholesterol: 0mg

Keywords: pear bellini

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