- ¼ cup sugar
- 1 ripe pear, peeled and cored
- 1 tbsp. pear brandy
- 1 bottle champagne, chilled
In a small, deep saucepan, bring the water and sugar to a boil. Put the pear in the boiling water and reduce the heat. Simmer until the pear is slightly crunchy, almost cooked. Remove from heat and allow to cool in the water and sugar mixture. Cut the pear lengthwise into quarters. Place one slice of pear in each champagne flute. Pour 1 tsp. of pear brandy over the pears then fill the glasses with champagne.
Makes 4 servings.
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