- 2 fresh pears, peeled, cored and thinly sliced
- 150ml water
- 75g sugar
- 2 tbsp brandy
- 1 bottle medium dry Prosecco, chilled
- Poach the pears in the water and sugar. When softened, remove the pears from the poaching liquid and allow to cool
- Place the diced pears in champagne glasses or wine goblets.
- Pour over the brandy.
- When ready to serve, top up with Prosecco.