Pear Cobbler

• Juice of 2 lemons
• 1 tablespoon pasteurized egg white
• 1 teaspoon confectioners' sugar
• 2 ounces Carneros Pear de Pear
• 1 ounce triple sec
• 1 dried pear slice, for garnish

1. Put lemon juice, egg white and confectioners' sugar in cocktail shaker full of ice.
2. Shake or stir vigorously.
3. Add pear liqueur and triple sec.
4. Shake or stir until frothy on top.
5. Pour into chilled martini glass, and float pear slice on top.

lemons, pasteurized egg, sugar, triple sec, pear slice

Taken from cooking.nytimes.com/recipes/11557 (may not work)