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serindeWe often have mimosas (mimosae?) with breakfast when people have stayed over, just 'cuz. Now, I like those fine, but I like Bellinis even more; but for some reason peach nectar is far, far harder to find in this time/space locale than when I was growing up. Papaya nectar I can find, but not peach; go figure.
This morning, since I had a bunch of getting-on-for-overripe pears that needed to be et, I thought I'd try it with pear nectar instead (something else I often would see as a kid). I peeled & cored them and stuck them in the blender and hit "liquefy". Whe it reached as homogenous as it was going to get, we added to champagne. This did not work so well as I'd hoped. The pears had been very sweet and flavorful, but for some reason this did not come through in the concoction. M noted that pears are tricky to use in cookery, and end up more subtle than you'd expect, which is why commercial pear nectar has a lot of sugar added. I said "ah hah" and glorped some Cointreau into the mix; this answered quite well.
This morning, since I had a bunch of getting-on-for-overripe pears that needed to be et, I thought I'd try it with pear nectar instead (something else I often would see as a kid). I peeled & cored them and stuck them in the blender and hit "liquefy". Whe it reached as homogenous as it was going to get, we added to champagne. This did not work so well as I'd hoped. The pears had been very sweet and flavorful, but for some reason this did not come through in the concoction. M noted that pears are tricky to use in cookery, and end up more subtle than you'd expect, which is why commercial pear nectar has a lot of sugar added. I said "ah hah" and glorped some Cointreau into the mix; this answered quite well.
