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This Pear 75 is my take on a French 75: homemade pear simple syrup, fresh lemon and a splash of water, chilled and topped with bubbly. It is light, fizzy and just sweet enough.
The pear syrup is the star. Ripe pears simmered with sugar make a clear, golden syrup that tastes like fall without being heavy.
You mix the base ahead, so at the party all you do is pour and top with Champagne. It is the easiest toast on the table.
What Goes Into a Pear 75
- Pears. Two ripe Bartlett or Bosc pears for the syrup. No need to peel.
- Sugar and water. Equal parts, for a classic simple syrup.
- Lemon. Fresh juice for the base, plus a strip of peel in the syrup if you like.
- Champagne or prosecco. Two chilled bottles.
- Champagne flutes. They keep the bubbles going longest.
- To garnish. Thin pear slices and small thyme sprigs.
How to Make It
Make the pear syrup. Simmer the pears, sugar, water and lemon peel for 15 minutes, then mash the pears.
Strain and chill. Steep 20 minutes, strain gently so it stays clear, then chill.
Mix the base. Pear syrup, lemon juice and cold water in a pitcher. Chill at least 1 hour.
Pour and top. About 1 1/2 ounces of base in each flute, then top with bubbly right before serving.
Tips
- Do not press the pulp through. Press gently, or the syrup turns cloudy.
- Top at the last minute. The bubbly goes flat if it sits.
- Brush the pear slices with lemon. They stay pale instead of turning brown.
Make Ahead and Storage
The pear syrup keeps 2 weeks in the fridge. The base can be mixed the morning of and kept cold. Top with Champagne only as you pour.
Frequently Asked Questions
Can I make just one?
Yes: 3/4 ounce pear syrup, 1/2 ounce lemon juice and 1/4 ounce water, topped with 4 ounces Champagne.
Is there a version without alcohol?
Top with sparkling apple cider, sparkling white grape juice or an alcohol-free sparkling wine. The base has no alcohol.
What else can I do with the syrup?
Stir it into iced tea or lemonade, or drizzle it over yogurt.
More for the Holiday Table
Holiday Recipes
Candied Yams with Marshmallows
Side Dishes
Cornbread Dressing
Holiday Recipes
Roasted Cajun Turkey Recipe
Dessert
Honey Butter Cornbread
Pear 75
Ingredients
Pear simple syrup
- 2 ripe pears such as Bartlett or Bosc, cored and chopped (no need to peel)
- 1 cup granulated sugar
- 1 cup water
- 1 strip lemon peel optional
For the drinks
- 3/4 cup pear simple syrup 6 oz
- 1/2 cup fresh lemon juice 4 oz
- 1/4 cup cold water 2 oz
- 2 bottles chilled Champagne or prosecco 750 ml each
- Thin pear slices for garnish
- Small thyme sprigs for garnish (optional)
Instructions
- Make the pear syrup. Combine the pears, sugar, water and lemon peel in a small saucepan. Bring to a simmer, stirring until the sugar dissolves, then simmer gently 15 minutes until the pears are very soft. Mash the pears with a spoon or potato masher.
- Strain and chill. Remove from the heat and let steep 20 minutes. Strain through a fine-mesh sieve, pressing gently on the pears so the syrup stays clear. Chill until cold. Makes about 1 1/4 cups.
- Mix the base. Stir the pear syrup, lemon juice and cold water in a pitcher. Refrigerate at least 1 hour, until very cold.
- Pour and top. Add about 1 1/2 oz of the chilled base to each Champagne flute. Top with about 4 oz bubbly at the last minute so it stays fizzy. Garnish with a thin pear slice and a small thyme sprig.
