This favorite fall sparking wine cocktail is the one Maralyn and I may choose for the Thanksgiving dinner we will be cooking on TV! Please do not laugh. At least not until you watch us.
Created by Wine Director, Theresa Paopao (pronounced “pow-pow”) and James Beard award winning Chef, Ana Sortun, this sparkler is sweet and fragrant.
Ana was named Best Chef: Northeast, in 2005, for her restaurant Oleana in Cambridge, Massachusetts. I will be sipping the paopao when in Cambridge again this fall.
Makes 6 cocktails…
8 cardamon pods
1/2 cup water
1/2 cup sugar
1 cup of pear juice or pear puree(try to find an all-natural juice)
1 teaspoon freshly squeezed lemon juice (about 1/4 a lemon)
1 bottle sparkling wine such as Cava or Proscecco
Note: Proscecco is from Northern Italy and has a straightforward taste and very generous bubbles.
Smash to cardamon pods using a rolling pin or substitute, making sure most of the black seeds are crushed.
In a small sauce pan (can be the rolling pin device) over medium to high heat, bring water to a boil with the pods and seeds. Reduce heat to low and simmer for 8 minutes, until syrup clings to a spoon.
Add the pear juice and bring back to a boil, remove syrup and cover. let stand for 30minutes to infuse the flavors
Using a fine sieve, strain the juice and syrup through the sieve, pushing it through with the back of a spoon into a small bowl.
Stir in lemon juice. Chill in the refrigerator for at least 30 minutes, until very cold.
Fill champagne glasses with 4 tablespoons of the pear syrup each. Top off with Prosecco and serve. Pow!
Brenda C. Hill
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