- 1/2 lemon
- 2 ripe bartlett pears
- 1 tablespoon dried currants
- 1/2 cup pear nectar
Fill a medium bowl with water and squeeze the lemon half into it.
Peel the pears and add them to the lemon water.
Using a small melon baller, scoop out balls from each pear; return the balls to the lemon water.
You will need 16 pear balls.
Using a toothpick, make a small hole in each pear ball and tuck a currant into each hole.
Pour 1 tablespoon of the pear nectar into each of 8 Champagne flutes.
Fill the flutes with Champagne.
Spear 2 pear "eyeballs" on a toothpick, put in each flute and serve at once.