Note: To freeze the pears for this recipe, buy the canned pear halves in syrup, drain them, cut them into chunks, then arrange them on a parchment paper-lined baking sheet. Freeze, then transfer to a plastic bag until needed.
Start to finish: 5 minutes
3 canned light syrup-packed pear halves, cut into chunks and frozen
8 ounces pear syrup (from the can)
4 ounces vodka
1 ounce lemon juice
2 sprigs fresh rosemary, to garnish
In a blender, combine all ingredients except the rosemary and puree until very smooth.
Serve in a cocktail glass. Garnish each glass with a rosemary sprig.
Recipe by AP Food Editor J.M. Hirsch