Photo from tablehopper.com

Every week, we ask the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, entrees, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@hartlemedia.com. Your wish may end up on the blog, along with the actual recipe from the chef. Check back every Thursday for a new secret recipe. 

On Saturday mornings, you'll find chef Melissa Perello of Francessmelling, touching, and sampling the bounty at theFerry Plaza Farmers Market. She visitsher favorite farmers and combs through the produce, searching for the ingredients that will inspire her New American menu. A meal at Frances often starts with a palate-cleansing Market Shot, a spiced and spiked juice from whatever was picked fresh at the market. This week, it's autumnal Bartlett pears―a refreshing alternative to eggnog, for sure. The elegant shots are fit for sipping with friends or serving at your next sit-down. 

Serves 22

Pear Puree:

3 whole ripe Bartlett pears, washed, peeled, and quartered

¾ cup dry white wine, such as Sauvignon Blanc 

¾ cup white balsamic vinegar or Champagne vinegar 

¾ cup granulated sugar

1 cup water

Shot:

2 cups pear puree 

3 cups dry white wine, such as Sauvignon Blanc 

3 cups Vya sweet vermouth, such as Quady Vineyards

½ cup freshly squeezed lemon juice

1. For the pear puree combine white wine, vinegar,  sugar, and water in a saucepot over medium-low heat. Bring to a simmer for 2 minutes, and then add the pears. Simmer over low heat until the pears are tender and almost translucent, 10-15 minutes. Be mindful to monitor the pears periodically.

2. When the pears are sufficiently poached, remove them from the stovetop. Allow the pears and syrup to cool to room temperature. Then  blend all of the liquid and pear together using a blender or handheld immersion blender.  Strain the puree through a fine mesh strainer and chill over an ice bath or overnight in your refrigerator. 

3. To make the shots, add the wine, vermouth, and lemon juice. Stir well, chill for 30 minutes, and serve.