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.
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!!!
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.
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.
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
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: French
Servings: 4 People
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.