Delaware Bay Oyster, Seedling Farm Pear Mignonette, and Arare Rice Crackers

Adapted by
January 2011
Yield: 1 Quart


20 ounces Champagne vinegar
3 very ripe Bartlett pears
10 ounces sweet champagne or prosecco
1 shallot cut into brunoise
2 tablespoons freshly cracked toasted black peppercorns
¼ teaspoon sea salt or Murray River salt
To Assemble and Serve
4 Delaware Bay oysters
1 teaspoon crushed arare rice crackers
1 teaspoon basil buds


Add the vinegar and 1 peeled, cored, and chopped pear in a blender, and blend on high until smooth. Pass the contents through a chinois. Peel the 2 remaining pears and cut into brunoise. Combine the pear-vinegar mixture, pear brunoise, champagne, shallot, black pepper, and salt.

To Assemble and Serve:
Shuck each oyster, taking care not to spill the liquor. Spoon an ample amount of the Bartlett Pear Mignonette onto the raw oysters. Top each oyster with about ¼ teaspoon of crushed arare rice crackers and ¼ teaspoon basil buds.