8 pears, peeled cored, cubed
24 oz. pear nectar
1/2 c. sugar
8 oz. cream cheese
1 c. heavy cream
1 c. champagne
1 1/2 c. raspberries
Place pears in a food processor or blender; process until smooth.
Add nectar, sugar, cream cheese, heavy cream and champagne; process until well blended. Pour into medium bowl; cover and chill.
When ready to serve, place raspberries in food processor. Process until smooth. Strain and set aside.
Spoon soup into individual serving bowls (we used glass punch cups). We drizzled the raspberry puree in the shape of a heart.