Provided by William L. Hamilton
Time 2h5m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Peel, seed and dice 1 pear into equal 1/4-inch cubes. Place the cubes in a plastic container, and pour in enough pear liqueur to cover. Let the pear macerate in the refrigerator for 2 hours (not more, or the cubes will become oversaturated). If the pear is properly macerated, the cubes will dance in the glass.
- When ready to serve, spoon about 1 teaspoon of macerated pear into the bottom of a Champagne flute. Pour Champagne slowly into the flute (Craft uses a Riedel Restaurant Series glass, with more of a wineglass shape), because it tends to bubble up in reaction to the pears. Serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 7 milligrams, Sugar 2 grams
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