Lucid Absinthe - Pear Cocktails and Apple Pie

Famed pastry chef Martin Howard has created brand-new desserts that feature Lucid absinthe, launched in 2007 as the first absinthe to be legally available in America. 

Here are recipes for French Pear Cocktail and Apple Pan Dowdy with Lucid Whipped Cream. 
French Pear Cocktail
1 oz Lucid® absinthe
2 oz fresh pear juice
1/2 oz simple syrup
1/2 oz lemon juice
Shake all ingredients well in mixing glass with ice. Pour into highball glass and garnish with sliced pear.

Apple Pan Dowdy with Lucid whipped cream
(note I've substituted non-dairy options)
Crust
1 c. Flour
8 TBSP Non-Dairy Butter (EarthBalance)
1 tsp. Sugar
½ tsp Salt
¼ c. Cold water
Blend together flour, butter, shortening, sugar and salt with a pastry blender. Add water and mix just until combined. Wrap and chill.

Filling
4 Apples
¼ tsp Nutmeg
1 tsp. Cinnamon
½ c. Sugar
1 TBSP. Flour
2 TBSP. Lucid 

Peel, core and slice apples. Place all ingredients into a bowl and toss together with your hands and place into individual baking dishes.  Dot with non-dairy butter if desired.  Roll dough into slightly larger rounds than the diameter of the dishes.  Place a little non-dairy butter on edges and place dough over dish.  Make a slit in top of each. Bake at 400⁰ for 15 minutes. Turn oven down to 325⁰ and bake for 30 minutes or until apples are soft.

Whip together 1 c. soy heavy cream, 1 ½ TBSP sugar, ½ tsp vanilla extract and 1TBSP Lucid to medium peaks.  Serve on side or pipe into slit in top of crust. Makes 4-6 portions depending on size of dishes.

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