Cocktail/Mocktail & Dessert Pairing for 5x01

“Morning” Cocktail

1oz dry gin
1oz yellow chartreuse
2oz pear nectar
dash of grapefruit bitters
3 sage leaves
3oz champagne

Add all ingredients except the champagne to a cocktail shaker without ice. Muddle the sage leaves, then add ice and shake. Strain into a glass and top with champagne.

For bonus points, add the muddled sage leaves back to the top of the drink along with an edible flower.

“Morning” Mocktail

2oz pear nectar
1oz grapefruit juice
3 sage leaves
3oz elderflower tonic

Add all ingredients except the tonic to a cocktail shaker without ice. Muddle the sage leaves, then add ice and shake. Strain into a glass and top with tonic.

For bonus points, add the muddled sage leaves back to the top of the drink along with an edible flower.

Poached-Pear Pie with Sage Shortbread Crust

Ingredients

Sage shortbread crust:

6 Tbs. (3 oz./90 g) unsalted butter, at room temperature
3 Tbs. granulated sugar
3 Tbs. firmly packed light brown sugar
1 tablespoon finely chopped sage 
2 large egg yolks
1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
1 tsp. kosher salt
1 tsp. pure vanilla extract

Filling:

3 cups (24 fl. oz./750 ml) dry red wine
1/4 cup (2 oz./60 g) sugar
1/2 cup (4 fl. oz./125 ml) fresh pink grapefruit juice
2 leaves fresh sage 
4 firm but ripe pears (about 2 lb./1 kg total weight), peeled, halved and cored  
1 cup (8 oz./250 g) cream cheese
1/3 cup (80 ml) heavy cream
1 tsp. pure vanilla extract
1/4 cup (2 oz./60 g) sugar
1 Tbs. pink grapefruit zest

Directions

1. Preheat an oven to 375°F (190°C).

2. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and sage on medium speed until light and fluffy, about 3 minutes. Add the egg yolks, flour, salt, vanilla and beat until just combined, about 2 minutes.

3. Transfer the dough to a 9-inch (23-cm) pie dish and spread evenly across the bottom and up the sides, pressing until compact. Alternatively, refrigerate the dough for 30 to 60 minutes, then roll out into a 12-inch (30-cm) round, fit into the pie dish and decoratively flute or crimp the edges. Pierce the bottom of the crust all over with a fork and freeze for 20 minutes.

4. Line the crust with aluminum foil and fill with pie weights. Bake until lightly browned, about 20 minutes. Remove the foil and weights and cook completely, 15 to 20 minutes longer. Set on a wire rack and let cool completely.

5. In a large saucepan over high heat, combine the wine, sugar, grapefruit zest and juice and bring to a boil. Reduce the heat to medium-low, add the sage and simmer for about 5 minutes. Add the pears, making sure they are mostly submerged. Simmer, turning them every 5 minutes, until just fork-tender but still firm, 15 to 20 minutes. Let cool to room temperature in the liquid. Refrigerate in the liquid, cut side down, for at least 2 hours or up to overnight.

6. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, heavy cream, grapefruit zest and vanilla. On low speed, slowly add the sugar. Raise the speed to medium-high and beat until stiff peaks form, about 30 seconds. Pipe or spoon the filling over the crust.

7. Using a slotted spoon, gently remove the pears from the liquid and cut each half into slices 1/4 inch (6 mm) thick, keeping the slices attached at the stem end and fanning them slightly. Arrange the pears over the filling. Remove and discard the sage. Transfer the liquid to a small saucepan and simmer over medium-high heat until thickened, about 10 minutes. Let cool to room temperature. Drizzle over the pie. Refrigerate for at least 1 hour or up to overnight before serving. Serves 8 to 10.