Step 1In a medium saucepan heated over medium heat, cook the persimmon until the pieces caramelize, 5 to 10 minutes. (The persimmons may stick to the bottom of the pan. Gently scrape them from the pan, and continue to stir to keep them from burning.) Stir in the water and rosemary, then grate one-fourth of a nutmeg into the pan. Bring to a boil over medium heat, then add the brown sugar and stir until dissolved. Remove from heat, strain and set aside to cool. This makes about 1 cup syrup, more than is needed for the recipe. It will keep, covered and refrigerated, for up to 1 week.
Step 1In a cocktail shaker with ice, combine the orange liqueur, persimmon syrup and lemon juice. Shake and strain into a Champagne flute or saucer. Top with Champagne. Garnish with a sprig of rosemary and a cranberry.