Spiced Pear Cider Recipe 465
SPICED PEAR CIDER
Pear cider makes a nice seasonal alternative to apple, with a slightly milder flavour and plenty of warming spices. This version is made partly with juice to speed up the process slightly.
Provided by Alexandra Daum
Categories Drinks
Time 1h40m
Number Of Ingredients 6
Steps:
- Quarter the pears and remove any seeds and stems.
- Place the pears into a large pot with the juice, water, ginger, cinnamon, and cloves.
- Cover the pot and bring the cider to a low boil over high heat. Reduce the heat and simmer, with the lid cracked open, for about an hour and a half.
- After this time, the cider should be reduced in quantity and be a rich golden colour. Taste to check the strength, and cook down for a longer time if you prefer.
- Strain the mixture into a large bowl through a fine sieve and press the pears with a wooden spoon. They should be very soft and break down into a kind of paste. Discard the spices and pear mash.
- Serve the strained cider hot. Keep any leftovers in a sealed container in the refrigerator for up to a week and reheat on the stove before serving.
Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 27 g, Protein 1 g, Fat 1 g, Sodium 14 mg, Fiber 6 g, Sugar 16 g
SPICED PEAR CIDER RECIPE - (4.6/5)
Provided by á-81356
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 30 minutes. Strain through cheesecloth or a fine mesh strainer. Serve with pear slices and extra cinnamon sticks.
SPICED PEARS
A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully.
Provided by gailanng
Categories Fruit
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
- In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
- Drain pears, add to pot and bring to a rolling boil.
- Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
- Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.
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- Feed the pears through a masticating juicer, following the manufacturer's instructions, until you have between 3.5 and 4 cups of juice. Discard the pulp, or save for a future recipe.
- Squeeze the juice through a large nut milk bag or cheesecloth, place in a mesh strainer over a measuring cup, until you have 3 to 3.5 cups of smooth juice.
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