Place Pear Puree in bottom of a large punch bowl. Stir in pear and elderflower liquors (or the thick apple cider if you prefer a non-alcoholic version). 2. Add the bubbles—either the champagne or the ginger ale and top with a few splashes of the fresh lime juice. Mix gently. Add ice and serve. (For extra appeal, place a thinly sliced pear segment on the side or rim of each glass before serving. The punch is slightly see-through and the outline of the pear garnish enhances the ethereal look of the drink.)

Pear Puree Place the pears, water, sugar and juice in a thick-bottomed saucepan over a low flame. Check and stir often, helping to break down the fruit into a soft pulp (approximately 15 minutes). If fruit remains chunky, use a hand blender to achieve proper consistency. Mixture should resemble slightly chunky applesauce. Remove from heat and let cool.

TIP: This punch is outstanding with the soft, subtle flavor and texture of ripe pears, but, if you are in a huge hurry and really short on time, you can substitute commercial apple-sauce for the homemade pear puree; just garnish with apple slices instead of pears.

As seen in the Joy of Kosher with Jamie Geller Magazine

Chanukah 2013

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