I love pears but not in that trashy pear vodka way (sorry Val). This year the hubby and I are having Thanksgiving at home and I’m already stocking up on inspiration. It’s the second week of November and I’m already sneaking new food mags in the house. I never want to add up what I spend on those things. Oh how I love food porn…
Anyways, here’s the recipe from Kazia at Big world Small Kitchen
8 cardamom pods
½ cup water
½ cup sugar
1 cup pear nectar (like the Loóza brand, available at Whole Foods)
1 teaspoon freshly squeezed lemon juice
1 750 ml bottle Prosecco or Cava, chilled
Place cardamom pods in a sealed bag and using a rolling pin or the bottom of a heavy pan, smash the pods until they are all open and the black seeds are crushed.
In a small saucepan over medium-high heat, bring cardamom pods, water, and sugar to a boil. When boiling, reduce the heat to low and simmer for 8 to 10 minutes. Syrup should thicken slightly so that it easily coats a spoon.
Return heat to medium-high and add pear nectar. Bring to a boil, and then remove syrup from heat. Cover and let stand 30 minutes to infuse cardamom flavor.
Using a sieve, strain the pear juice into a small bowl or liquid measuring cup. Add lemon juice and refrigerate until very cold, at least 30 minutes.
To serve, fill Champagne glasses with 4 tablespoons of syrup and top with Prosecco.
For printable recipe, click here.