Recipe: Pear & Cranberry Champagne Cocktail

Ingredients

Preheat the oven to 400°F (204°C).
In a small baking dish, combine cranberries, pear, orange zest, water, and maple syrup.
Bake for 20-22 minutes until the fruit is bubbly and most cranberries have burst.
Blend the mixture in a food processor until it reaches a compote consistency, adding more water if needed.
Strain the mixture through a fine mesh strainer for a smoother texture, if desired.
Chill the compote in the refrigerator for about 30 minutes to 1 hour.
To serve, add about 2 tablespoons of the compote to each glass and top with champagne.
Stir gently to mix and fill the glasses until ¾ full with champagne.

Servings

6 cocktails

Calories

135

Total fat

Total carbohydrates

10.4g

Total protein

0.1g

Sodium

1mg

Cholesterol

0mg