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Bubbling cauldron cocktails

Makes 8 servings


  • 1/2 lemon
  • 2 ripe bartlett pears
  • 1 tablespoon dried currants
  • 1/2 cup pear nectar


Baking Directions:

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.