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    Home » Blog » Recipes » Desserts

    Published: Jan 2, 2018 · Modified: Oct 20, 2023 by Rezel Kealoha · This post may contain affiliate links · 20 Comments

    Celebrating my BFF with Pear Rosemary Cremant Jelly

    Jump to Recipe Print Recipe

    Pear Rosemary Cremant Jelly

    I know everyone is posting salads and smoothies today, but I still have one more celebration to go before I start the healthy food.  It's my BFF's birthday tomorrow and I made some Pear Rosemary Cremant Jelly to celebrate.

    pear rosemary champagne jelly

    This is very similar to the peaches poached in rose I posted during the end of last summer.  I wanted to do a winter take on it with some left over champagne from the festivities we just had.  I really should stop opening full bottles of champagne or buy one of those bottle savers.  If anyone knows of a good one let me know!!!

    pear rosemary champagne jelly

    Cremant vs. Champagne

    I opened a bottle I had been saving from our wedding 4 years ago.  It's a Cremant, made the same exact way Champagne is made, just not in the same area.  The rule is if it's not made in Champagne - you can't call it Champagne.  So if you like the taste of Champagne, but don't want to pay Champagne prices look for a Cremant.   We picked a Deligeroy Cremant De Loire Brut on a suggestion from one of our wine expert friends.  It does not disappoint.  Give it a try if you are a lover of bubbles.  I still have one more left and saving it for the next big occasion.

    pear rosemary champagne jelly

    pear rosemary champagne jelly

    D'Anjou Pears

    I made these with d'anjou pears, and it pairs perfectly with the cremant.  The flavor profile of a d'anjou pear is sweet with a slight tart finish.  It's also stays firm even when poached.  You still need that slight firm bite when suspending fruit in jelly.

    pear rosemary champagne jelly

    pear rosemary champagne jelly

    pear rosemary champagne jelly

    Let me know if make it and let me know on Instagram and use the hashtag #rezelkealoha.  You can also pin it to Pinterest to make later if you wanted to save it for Galentines day to make for a bunch of girlfriends.

    pear rosemary cremant jelly

    Pear Rosemary Cremant Jelly

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Course: Dessert
    Cuisine: French
    Servings: 4 People
    Author: Rezel Kealoha

    Ingredients

    • 1 d'anjou pear cut into one cm cubes
    • 2 Cups Cremant/Champagne/Sparkling Wine
    • 1 Sprig Rosemary
    • ¼ Cup Cassava Sweetner
    • 2 Tablespoon Agar Agar Flakes

    Instructions

    Poach the d'anjou pears first

    • Place the cubed pears, cremant, rosemary and cassava in a sauce pan on medium high heat.  Bring to a boil and then turn down the temperature to low and simmer for 7 minutes to soften the pears.  It should not be mushy, just soft.  

    Make the Jelly

    • Strain out the rosemary and pears.  Throw out the rosemary and place the pears in 4 glasses. 
    • Place the cremant poaching liquid back in the pan and add in the 2 Tablespoons of agar agar flakes.  Bring to a low boil for 5 minutes.  Then take off the heat and pour into the 4 glasses with the pears. 
    • Garnish with small sprigs of rosemary flowers and refrigerate for 20 minutes until set. 
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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    Reader Interactions

    Comments

    1. Yvonne Janowski says

      January 03, 2018 at 2:04 am

      I must say your photos are so beautiful! I bet these would make such elegant hostess gifts.

      Reply
    2. Sarah Anne Stubbs says

      January 03, 2018 at 5:18 am

      This looks so gorgeous! The flavor profile you've created also sounds absolutely amazing!

      Reply
    3. Nicole Fraser says

      January 03, 2018 at 7:20 am

      Holy moly, this sounds good! I'm not even a big drinker and I want a ginormous goblet of this right now.

      Reply
    4. Catherine Brown says

      January 03, 2018 at 2:39 pm

      This looks stunning! I love rosemary in just about anything! I'm going to have to try this.

      Reply
    5. Forbidden Fruit says

      January 03, 2018 at 3:29 pm

      I am so intrigued by these - cassava sweetener? Sounds amazing but I don't know where I'd find it! (In store I mean - I saw your link online) Love that you used agar agar instead of gelatin 🙂 Can't wait to try

      Reply
    6. ITIKA says

      January 03, 2018 at 4:05 pm

      Wow this looks so fancy and beautiful! perfect for when hosting a dinner 🙂

      Reply
    7. Homemade & Yummy says

      January 03, 2018 at 5:52 pm

      Loving the look and sound of this. Perfect for girls weekend...to celebrate a birthday, anniversary....or just because. Nice for brunch too...like for Valentine's Day.

      Reply
    8. Maps & Monograms says

      January 03, 2018 at 6:04 pm

      This drink sounds so delicious and sophisticated! This would be perfect for a girls brunch or even Valentine's Day <3

      Reply
    9. Sprouting Zen says

      January 03, 2018 at 7:46 pm

      First of all I need to say that your pictures are just soooo pretty and sophisticated and fancy!! 🙂 haha this is a perfect recipe for a special brunch, birthday, or girls get together. I love the idea. And also thanks for that info on champagne vs cremant. I had nooo idea.

      Reply
    10. Carmen B. says

      January 03, 2018 at 11:33 pm

      This is perfect! We never drink a full bottle of champagne, and I hate throwing it out. This could work for so many occasions, too! Bridal showers, brunch dessert, or even a baby shower considering the alcohol is cooked out. Perfect for those times you can't join in on the celebration! haha

      Reply
    11. Elizabeth Satala says

      January 04, 2018 at 12:25 am

      Great recipe! It sounds so flavorful! Such a cute presentation, too 🙂

      Reply
    12. Lathi L says

      January 04, 2018 at 3:17 am

      Wow this looks amazing.. pleasing to eyes and palatte..sure it would tastes great

      Reply
    13. karyl henry says

      January 04, 2018 at 1:06 pm

      What an interesting dessert! It looks delicious, and a great new way to enjoy pears. I think this would be fabulous for date night

      Reply
    14. Samantha Harbison says

      January 04, 2018 at 4:18 pm

      These are so gorgeous! They look like a fancy new year's cocktail. I bet they're delicious.

      Reply
    15. Tiffany Alexandria says

      January 04, 2018 at 7:26 pm

      Fancy!!! I love the flavor combination, the presentation and your photos. I can't wait to make some jelly. Gotta go shopping.

      Reply
    16. Stephanie Simmons says

      January 05, 2018 at 12:24 am

      I've never seen anything like this! I bet they're so yummy! 🙂

      Reply
    17. Sara Blackburn [Real Balanced] says

      January 05, 2018 at 1:25 am

      These look so beautiful!! I love incorporating cassava into recipes. Can't wait to try this!

      Reply
    18. Alecia @CSNY says

      January 05, 2018 at 2:18 am

      It's beautiful and perfect for winter! I absolutely love pears with rosemary, great choice

      Reply
    19. April Ronnecke says

      January 05, 2018 at 1:07 pm

      How sweet! I have not tried cremant yet. It sounds very interesting. I will have to look into it more. As always, your photos look amazing and this recipe is very inspiring. You just gave me so many recipe ideas! I can't wait to try them out!

      Reply
    20. Jennifer Brown says

      January 05, 2018 at 2:44 pm

      This looks lovely! I can't have alcohol anymore but I have a good friend who I think would love this recipe! Passing it along to her =)

      Reply
    5 from 1 vote (1 rating without comment)

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

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