Spiced Pear Bellini

Planning your fall or holiday brunch lineup? Let me introduce you to the Spiced Pear Bellini — a seasonal twist on the classic Italian cocktail that feels elegant but is actually super easy to make. It’s one of those drinks that instantly elevates the vibe, whether you’re hosting brunch with friends, serving it at Thanksgiving, or just treating yourself to something cozy and celebratory on a crisp autumn afternoon.

The base of this cocktail is a fragrant pear puree that’s been infused with warm spices like cinnamon, nutmeg, and a touch of clove. It pairs beautifully with the bubbly sparkle of prosecco or champagne, creating a drink that’s light, refreshing, and gently warming all at once. The pear flavor is mellow and juicy, not overly sweet, and the spices add just the right amount of fall flair without being overpowering.

What I really love about this cocktail is how versatile it is. You can make the spiced pear puree ahead of time and store it in the fridge, which makes it perfect for entertaining. You’ll look like you put in a lot of effort, but the truth is, you just stirred a spoonful of puree into your favorite sparkling wine and called it magic — which it absolutely is.

It also makes a beautiful presentation. The pear puree settles into the bubbly with a golden glow, and if you garnish it with a cinnamon stick or a thin pear slice, it looks straight out of a restaurant. Whether you’re sipping it while setting the Thanksgiving table or clinking glasses at brunch, the Spiced Pear Bellini brings a little cozy sparkle to the moment.

Why You’ll Love It

• Perfectly seasonal flavor – With juicy pear and warm spices like cinnamon and nutmeg, it captures all the cozy, comforting vibes of fall and winter in one elegant sip.
• Easy to make – You only need a few ingredients and minimal prep. The pear puree can even be made ahead, making this cocktail a stress-free choice for entertaining.
• Light and bubbly – It’s not overly sweet or heavy, which makes it ideal for brunches, cocktail hours, or even as a festive pre-dinner drink.
• Looks gorgeous – The golden hue of the spiced pear puree paired with sparkling wine makes for a stunning presentation. Add a pear slice or cinnamon stick, and you’ve got a showstopper.
• A unique twist on a classic – Love a peach bellini? This version gives you all that fruity charm with a cozy, fall-inspired upgrade.

Ingredient List

For the Spiced Pear Puree:

• 2 ripe pears, peeled, cored, and chopped
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup (or honey)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves

For the Bellini:

• 1 bottle chilled prosecco or champagne
• 1–2 tablespoons spiced pear puree per glass
• Thin pear slices or cinnamon sticks, for garnish (optional)

Ingredient Notes

• Ripe pears: Bartlett or Anjou pears work best — they’re juicy, soft, and blend easily.
• Maple syrup: Adds depth and warmth to the purée. Honey works too, but maple gives a richer fall flavor.
• Cinnamon + nutmeg: These are essential for that cozy, spiced taste — don’t skip them!
• Prosecco: Choose a dry or extra dry variety to balance out the sweetness of the purée.
• Lemon juice: Helps keep the purée from browning and adds a little brightness.

Kitchen Equipment Needed

• Blender or food processor – To purée the spiced pear mixture until smooth. I love using my NutriBullet for quick blending.
• Small saucepan – For simmering the pears and spices to soften and infuse flavor.
• Fine mesh strainer – Optional, but helpful if you want an ultra-smooth purée without pulp.
• Measuring spoons and cups – To keep your spice and syrup ratios just right.
• Champagne flutes – For serving! The tall shape shows off the bubbles and looks extra fancy.

Instructions

Step 1: Make the Spiced Pear Purée

Cook the pears:

• Add the chopped pears, water, lemon juice, maple syrup, cinnamon, nutmeg, and a pinch of cloves to a small saucepan.
• Stir everything together and bring to a simmer over medium heat.
• Let it cook for 10–12 minutes, or until the pears are very soft and easily pierced with a fork.

Blend the mixture:

• Transfer the cooked mixture to a blender or food processor.
• Blend until completely smooth. If you want a silky texture, strain it through a fine mesh sieve.

Cool it down:

• Let the purée cool to room temperature before using.
• You can refrigerate it for up to 3–4 days in an airtight container.

Pro Tip: Let the purée chill fully before mixing your cocktails—warm purée will flatten your bubbles!

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Step 2: Assemble the Bellini

Spoon in the purée:

• Add 1 to 2 tablespoons of the spiced pear purée into each champagne flute.
• The amount depends on how strong and sweet you like your cocktail.

Top with bubbles:

• Slowly pour chilled prosecco or champagne over the purée.
• Pour gently to avoid overflow—it will fizz up!

Give it a light stir (optional):

• If you want the purée fully mixed in, give it a quick gentle stir with a cocktail spoon or straw.
• Or leave it layered for a more elegant look.

Pro Tip: Always pour the prosecco slowly and at an angle to preserve those beautiful bubbles.

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Step 3: Garnish and Serve

Add a festive touch:

• Garnish with a thin pear slice on the rim or float one inside the glass.
• A small cinnamon stick also makes a cute and aromatic stirrer.

Serve immediately:

• These are best served fresh and bubbly—cheers!

Tips and Tricks for Success

• Use very ripe pears – The softer and juicier the pear, the better the purée will taste and blend. Underripe pears won’t give you the same sweet, smooth result.
• Chill everything before serving – Cold purée + cold prosecco = crisp, refreshing bellinis. If the purée is warm, it’ll dull the bubbles.
• Make the purée ahead – Save time by prepping the purée a day or two in advance. Just store it in the fridge in an airtight container.
• Blend until silky smooth – For a cocktail-bar-level texture, blend well and strain out any pulp. It makes a big difference in presentation and taste.
• Adjust sweetness to taste – Want it sweeter? Add a bit more maple syrup. Prefer it more tart? Add a splash more lemon juice.

Ingredient Substitutions and Variations

• Swap prosecco for champagne or cava – Any dry sparkling wine works beautifully in this recipe.
• Use apple instead of pear – For a different fall twist, try spiced apple purée. It gives a cider-like flavor that’s just as cozy.
• Try ginger or cardamom – Add a pinch of ground ginger or cardamom to the purée for extra warmth and depth.
• Make it non-alcoholic – Use sparkling apple cider, ginger beer, or club soda instead of prosecco for a festive mocktail version.
• Add a splash of pear liqueur – For a boozy boost and stronger pear flavor, mix in 1/2 oz of pear liqueur like Belle de Brillet or pear brandy before topping with bubbles.

Serving Suggestions

• Perfect for fall brunches – These make a lovely starter drink when you’re serving pumpkin pancakes, apple muffins, or an autumn-inspired breakfast spread.
• Holiday appetizer hour – Pair with savory bites like baked brie, spiced nuts, or a charcuterie board before your main holiday meal.
• Thanksgiving toast – Serve these as a light, fizzy cocktail before dinner to get everyone in the festive mood without filling them up.
• Dessert pairing – I love sipping this with a slice of pear tart or cinnamon apple crumble—it enhances the fruit and spice in both.
• Solo treat moment – Honestly, I’ve made a single glass just for myself on a slow Sunday afternoon. It feels like a little luxury in a glass.

Storage and Reheating Instructions

• Store the pear purée in the fridge – Keep it in an airtight container or jar for up to 3–4 days. Make sure it’s fully cooled before sealing.
• Freeze for later – You can freeze the purée in an ice cube tray and pop out a cube or two when you want a quick cocktail. Store the cubes in a freezer bag for up to 1 month.
• Don’t store assembled bellinis – Once prosecco is poured, it loses its fizz. Always make bellinis fresh when you’re ready to serve.
• Gently reheat the purée (if needed) – If you’re thawing from frozen and want to speed things up, warm it slightly in a saucepan over low heat, then chill it again before using in cocktails.

Frequently Asked Questions

Can I make this ahead of time for a party?

Yes! You can make the spiced pear purée up to 3–4 days in advance and store it in the fridge. Just wait to add the prosecco until right before serving so the bubbles stay fresh.

What type of pear works best?

Ripe Bartlett or Anjou pears are my go-to—they’re sweet, soft, and blend smoothly. Avoid firmer varieties like Bosc unless they’re very ripe.

Is there a non-alcoholic version?

Absolutely! Swap the prosecco for sparkling apple cider, ginger beer, or even club soda for a festive, family-friendly mocktail.

Can I use canned pears?

Yes, in a pinch. Look for canned pears in juice (not syrup), drain them well, and skip or reduce the added sweetener since they’re already sweet.

How do I keep the purée from browning?

The lemon juice in the recipe helps prevent browning, especially if you’re making the purée ahead. Just keep it sealed and chilled in the fridge.

Can I batch this cocktail?

Definitely! Mix the purée and prosecco in a pitcher just before serving. Stir gently and pour immediately—it’s perfect for brunches or parties.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!