Everyone loves a bellini, but who wants an out-of-season peach? This takes advantage of a great British fruit that is available in winter. Serves two.
2 red william pears, cored and chopped
100g caster sugar
2-3 stalks semi-dried lavender
Champagne (or prosecco), to top
Put the pears in a saucepan with the sugar, lavender and enough water to cover. Bring to a boil, simmer for 10 minutes, then discard the lavender. Blitz the mix with a hand blender and, while it’s still hot, pass through muslin stretched over a colander.
Once cool, pour 50ml of the strained liquid into each of two flutes and top with champagne.
