Pear Mimosa is perfect for any celebration. The sweet pear balances the tart dryness of the champagne. The recipe is easy & can be made in advance.

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2 ripe pears, cored and roughly chopped
1/4 to 1/2 cup raw honey (can use regular honey, but the raw honey helped to thicken the pear syrup)
1 1/2 cups filtered water
pinch sea salt
2 star anise (optional)
4 whole cloves (optional)
1 to 2 cinnamon sticks (depending on how strong of a cinnamon flavor you want. I used 2 and mine had a definite cinnamon flavor, which I liked)
1 teaspoon pure vanilla extract
1 to 2 bottles dry champagne (I bought an inexpensive Brut style champagne, you can get away with a lower quality because you are adding a lot of flavor to the drink with the pear syrup)
Pear slices, for garnish (optional)

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In a small sauce pan combine pears, honey, filtered water, salt, star anise, whole cloves, and cinnamon sticks. Cover and bring to a boil.
Reduce to a simmer and stir until the honey has fully dissolved. Use a wooden spoon or potato masher to crush the pears. Continue to simmer covered for 5 minutes.
Remove from the heat and allow to steep, covered, for at least 30 minutes. The longer you allow the mixture to steep, the stronger it will be in flavor.
Once you are done steeping stir in the vanilla.
Strain the mixture through a fine mesh siv to filter out the spices and the pear pulp. Use a spoon to mash the pulp down to help squeeze out as much liquid as possible. Discard the cooked down pears and spices.
Chill the pear syrup in the fridge for at least 8 hours, or overnight.The pear syrup can be made for several days ahead of time. Make sure to chill the champagne at this time.
To serve pour about 2 ounces of the pear syrup, or fill your serving glass about 1/3 full (see picture for better idea of amount). Top the glass with desired amount of champagne. Garnish glasses with thin slices of pears, if desired.
The pear syrup can be made a few days ahead of time, but the champagne is best when it is fresh.

The cook time does not include the 30 minute steep time or the amount of time required for the pear syrup and the champagne to chill in the fridge.

Serving size is a rough estimate, as sizes may vary depending on the serving size of the glass or desired ratio of pear syrup to champagne.

Pear syrup is highly adapted fromPerfect Peach Iced Teafrom Minimalist Baker.