Bobby Flays Pear Martini Recipes

SPANISH CRANBERRY SPARKLING MARTINI

Steps:

• Put the Cranberry Vodka in a cocktail shaker, add a splash of sherry and ice and shake for 10 seconds. Strain into a martini glass and top off with a splash of chilled Cava.
• 1 cup cranberries
• Bring the sugar and 1 cup water to a boil in a medium saucepan. Add the cranberries and orange zest and cook until the cranberries pop, about 5 minutes. Pour the cranberry syrup into a large container with a lid and add the vodka. Refrigerate for at least 2 days. Strain the vodka into a pitcher, discarding the solids.

BOBBY FLAY'S PEAR MARTINI

Steps:

• Combine 1st 5 ingredients in shaker with ice.
• Strain into martini glass whose rim has been coated in sugar.
• Float a slice of pear on top.
• Enjoy!

PEAR MARTINI

Steps:

• Chop the half pear, then place it in the bottom of a cocktail shaker. Muddle until it's fully mashed.
• To the cocktail shaker, add the pear vodka, lemon juice, simple syrup, and orange bitters. Add 1 handful ice, then shake until cold. Strain into a martini glass and garnish with a pear slice.

CACTUS PEAR MARGARITAS

Steps:

• Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses.

FROZEN CACTUS PEAR MARGARITAS

Steps:

• Combine tequila, orange-flavored liqueur, cactus pear syrup, lime juice and ice in a blender and blend until smooth and frothy. Serve in rocks glass and garnish with lime.
• Cactus Pear a.k.a Prickly Pear: The pulp of these cactus fruits is a brilliant red or, occasionally, a yellowish green, and it tastes a bit like watered-down watermelon. Cooks exploit the color by adding slices of the pulp to fruit salads, or by pureeing it and straining out the seeds. They're quite popular in Hispanic countries and around the Mediterranean.

SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY

Steps:

• Saute pancetta or bacon in skillet over medium heat until crisp.
• Drain on paper towels.
• Pour all but 1 tablespoon of the drippings out.
• Add shallots and cook until soft.
• Add vinegar, mustard and thyme, whisk to blend.
• Add oil and whisk to blend.
• Season with salt and pepper.
• Keep warm.
• Combine spinach, pears, red onion and pancetta in a large bowl.
• Toss with enough dressing to coat.