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Ingredients
- 1/2 lemon
- 2 ripe Bartlett pears
- 1 tablespoon dried currants
- 1/2 cup pear nectar
- One 750-ml bottle Champagne or other sparkling white wine
Method
- Fill a medium bowl with water and squeeze the lemon half into it.
- Peel the pears and add them to the lemon water.
- Using a small melon baller, scoop out balls from each pear; return the balls to the lemon water.
- You will need 16 pear balls.
- Using a toothpick, make a small hole in each pear ball and tuck a currant into each hole.
- Pour 1 tablespoon of the pear nectar into each of 8 Champagne flutes.
- Fill the flutes with Champagne.
- Spear 2 pear "eyeballs" on a toothpick, put in each flute and serve at once.
