dangerous orbit champagne cocktail
Klemm, Pico-New York City
cup white wine
cup white port
Bosc pear, quartered
vanilla bean, split (optional)
Champagne or Cava
prepare the cocktail: Combine all ingredients except for the
pomegranate seeds and the prosecco. Bring to a boil and then simmer
lightly for about an hour, until the mixture begins to thicken.
Strain through a food mill or sieve. Try to mash the pears through
the sieve and into the poaching liquid in order to thicken it.
can optionally lighten it up a little with the addition of pear
cider, to make it fruitier, or a little brandy, for some spice.
Store in the refrigerator or on ice until well chilled.
serve: Pour half an ounce of the pear mixture into the bottom
of a champagne flute, drop 3-5 pomegranate seeds on top and fill
with your favorite prosecco, champagne or cava.
Eben Klemm can be found mixing his innovative creations at Pico,
Chef John Villa's highly regarded, Portugese-influenced restaurant