December 31st! Can you believe it?! It’s been an absolutely fabulous holiday season — one of the best yet, to be sure — but all of the wining, dining and non-stop celebrating has me feeling that I’ve perhaps hit my limit on holiday indulgences. I’m gearing up for some serious clean eating in January, but despite my plans for next month, it’s still December and better yet, it’s New Year’s Eve! There’s one last celebration before vacation comes to a close and we all reset for the year ahead — let’s go out with a bang, shall we?
Keeping with the spirit of New Year’s celebrations, it only seemed fitting to work a little bubbly into my final dessert of 2015. This Pear and Prosecco Sorbet is perfect for your New Year’s menu. Incredibly light and fresh, it’s the ideal ending to a special-occasion meal that may be followed by dancing and celebratory fun long into the night — definitely not the type of evening that leaves room for feeling weighed down by something overly rich or cloyingly sweet.
Bartlett pears lend a subtle, almost honey-like sweetness as well as their classic pear flavor and light green hue. Prosecco adds a crisp, boozy bite, and when combined, the pairing shines. You can serve it on its own, garnished with pomegranate and mint for added holiday flair, or use a melon baller to form small, champagne flute-sized scoops, and add to champagne for a creative cocktail.
Enjoy and Happy New Year! Best wishes to you and your loved ones in 2016!
- 1 bottle Prosecco or sparkling white wine
- 3 large pears, peeled and cubed
- 1 cup sugar
- 2 teaspoons lemon juice
- In a pot or large saucepan, combine the Prosecco, pears and sugar. Cook over medium heat until the sugar is dissolved.
- Bring to a boil and let cook for about a minute, then remove from the heat and let cool slightly.
- Once slightly cooled, pour the mixture into a blender, add the lemon juice and blend until smooth. Strain through a mesh strainer to remove any pulp, and then refrigerate until cool. (Tip: to cool fastest, pour mixture into a large Ziplock bag and place in an ice water bath.)
- Once cold, pour mixture into a prepared ice cream maker and freeze according to manufacturer’s instructions, usually about 20 – 25 minutes.
- Serve garnished with pomegranate and mint, or use a melon baller to scoop into champagne flutes for a frozen Prosecco cocktail.