Ingredients

Scale

For the lavender pear nectar:

1 1/2 cups red wine (merlot, shiraz, cabernet, pinot noir … whichever red wine makes you happy)
1 cinnamon stick
2 teaspoons real vanilla extract
1/2 cup sugar
1– 2 small sprigs of fresh lavender leaves (or fresh rosemary)
2 – 4 ripe pears

For the cocktail:

Prosecco
1/2 – 1 oz. of the pear nectar

Instructions

In a medium saucepan over medium heat, stir together the red wine, cinnamon stick, vanilla, sugar and lavender until almost boiling. Stir until the sugar is completely dissolved.
While the wine mixture is heating, peel the pears and cut them in half lengthwise. Use a melon baller to remove the core. Once the sugar is completely dissolved, reduce heat to a simmer and add the pears, cut side up. Cover and cook for about 10 minutes, then flip the pears and cook for another 10 minutes. Remove the pears with a slotted spoon and pour the syrup through a fine mesh strainer to remove the lavender leaves and any loose chunks of pear.
Pour the syrup into a jar and chill. Reserve the poached pear halves for dessert or a salad.
Once the syrup is chilled, pour a glass of prosecco, leaving a bit of room on the top. Pour in 1/2 – 1 oz. of the reserved pear nectar, to taste. Garnish with fresh lavender leaves/flowers.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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