RELATED LINKS 10 Autumn Cocktails Tips for a Fall Cocktail Party

Recipe courtesy Dan Smith and Steve McDonagh, hosts of Food Network's party line with the hearty boys series

Ingredients:

1 bottle pear nectar
1 (750-ml) bottle champagne

1. Put 1 tablespoon of the roasted pear purée into a Champagne flute and add pear nectar 1/4 way up the glass.
   
2. Top off with champagne.
   
3. Repeat with remaining drinks. Serve immediately.

Roasted Pear Purée:

Ingredients:

2 pears
1 tablespoon honey

1. Preheat the oven to 375 degrees F
   
2. Put 2 pieces of foil on a flat surface and place 1 pear in the center of each.
   
3. Drizzle both with the honey and loosely wrap them in the foil, leaving the top open.
   
4. Place the pears in the top half of the oven and roast until they are buttery soft, about 50 to 60 minutes.
   
5. Remove from the oven and let cool.
   
6. Peel the skin off and pull the flesh away from the core.
   
7. Place in a blender with any accumulated juices and purée until smooth.
   
8. Pour into a container and refrigerate until ready to use.