Roasted Pear Bellini

Roasted Pear Bellini


  • 2 pears, skinned, cored and quartered

  • 1 tbsp vanilla

  • 1 tbsp maple syrup

  • 1 tsp cinnamon

  • 1 bottle St. Regis Brut non-alcoholic sparkling wine, chilled


  1. Peel, quarter and core 2 pears - we used 1 Bosc pear and one Crimson pear, which just gives this recipe a nice flavour variety
  2. In a separate glass, mix 1 tbsp vanilla, 1 tbsp maple syrup and a tsp of cinnamon powder
  3. Lay the quartered pears on parchment paper in a glass roasting dish (or a sheet pan, but it burns more that way)
  4. Brush the mixture of vanilla, syrup and cinnamon onto the pear halves so they’re covered on all sides.
  5. Roast at 425 for about 25-30 minutes - but keep an eye on them, so they don’t overcook or burn
  6. When cooled, add pears plus ¼ cup of water in a blender and process until smooth.
  7. Remove from the blender into an airtight container and cool in the refrigerator overnight.
  8. Add a generous scoop of pear puree to a coupe glass.
  9. Top with St Regis Sparkling Non-Alcholic Brut and then gently stir to combine.
  10. Garnish with a sprinkle of cinnamon or a cinnamon stick and serve.