Pear Syrup
Bar Prep • syrup
Description
A bright, lightly spiced pear syrup made from ripe pears, sugar, and lemon. Use it to sweeten cocktails, mocktails, sodas, or desserts. The syrup preserves the fresh pear flavor while adding balance and acidity.
History
Fruit syrups (cordials) have long been used in European and American home and commercial beverage-making. Pear syrup is a modern home-bar adaptation of traditional fruit cordials and pear preserves, designed to concentrate pear flavor for cocktails and drinks.
Instructions
Step 1.
Ingredients:
- 3–4 ripe pears (about 1 to 1¼ lb / 450–560 g), peeled, cored, and chopped
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1–2 tbsp fresh lemon juice (to brighten flavor and help preservation)
- Optional: ½ tsp vanilla extract or a small pinch of ground ginger or cinnamon for spice
- 3–4 ripe pears (about 1 to 1¼ lb / 450–560 g), peeled, cored, and chopped
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1–2 tbsp fresh lemon juice (to brighten flavor and help preservation)
- Optional: ½ tsp vanilla extract or a small pinch of ground ginger or cinnamon for spice
Step 2.
Steps:
1. Prepare the pears: Peel, core, and chop the pears into roughly 1-inch pieces. Overripe pears produce more intense flavor; underripe pears will be less aromatic.
2. Cook the fruit: In a medium saucepan combine the chopped pears and the cup of water. Bring to a gentle simmer over medium heat, then lower the heat and simmer, covered, for 10–15 minutes until the pears are very soft and breaking down.
3. Mash and steep: Remove from heat. Use a potato masher or fork to mash the softened pears in the pot to release juices and flavor. Let the mixture steep for 10 minutes off the heat.
4. Strain: Place a fine mesh sieve lined with cheesecloth or a double layer of muslin over a bowl. Pour the pear mixture into the sieve and press with the back of a spoon or spatula to extract as much juice as possible. Alternatively, use a blender and then strain for a clearer syrup.
5. Measure juice: You should have roughly 1 to 1¼ cups of pear juice. If you have significantly more, reduce on the stovetop until concentrated to around 1 to 1¼ cups.
6. Make syrup: Return the strained pear juice to the saucepan. Add the sugar and stir. Warm gently over medium-low heat until the sugar is fully dissolved (do not boil vigorously). If using, stir in the lemon juice and optional vanilla or spices now.
7. Simmer briefly: Let the syrup simmer gently 3–5 minutes to meld flavors and thicken slightly. Skim any foam from the surface.
8. Cool and bottle: Remove from heat, let cool to room temperature, then transfer to a sterilized bottle or jar. Seal tightly.
9. Rest (optional): For a cleaner flavor, refrigerate for 24 hours before first use so flavors meld; shake or stir before using.
1. Prepare the pears: Peel, core, and chop the pears into roughly 1-inch pieces. Overripe pears produce more intense flavor; underripe pears will be less aromatic.
2. Cook the fruit: In a medium saucepan combine the chopped pears and the cup of water. Bring to a gentle simmer over medium heat, then lower the heat and simmer, covered, for 10–15 minutes until the pears are very soft and breaking down.
3. Mash and steep: Remove from heat. Use a potato masher or fork to mash the softened pears in the pot to release juices and flavor. Let the mixture steep for 10 minutes off the heat.
4. Strain: Place a fine mesh sieve lined with cheesecloth or a double layer of muslin over a bowl. Pour the pear mixture into the sieve and press with the back of a spoon or spatula to extract as much juice as possible. Alternatively, use a blender and then strain for a clearer syrup.
5. Measure juice: You should have roughly 1 to 1¼ cups of pear juice. If you have significantly more, reduce on the stovetop until concentrated to around 1 to 1¼ cups.
6. Make syrup: Return the strained pear juice to the saucepan. Add the sugar and stir. Warm gently over medium-low heat until the sugar is fully dissolved (do not boil vigorously). If using, stir in the lemon juice and optional vanilla or spices now.
7. Simmer briefly: Let the syrup simmer gently 3–5 minutes to meld flavors and thicken slightly. Skim any foam from the surface.
8. Cool and bottle: Remove from heat, let cool to room temperature, then transfer to a sterilized bottle or jar. Seal tightly.
9. Rest (optional): For a cleaner flavor, refrigerate for 24 hours before first use so flavors meld; shake or stir before using.
Step 3.
Notes:
- For a clearer, longer-lasting product, after step 4 you can pasteurize by reheating the bottled syrup to 150–160°F (65–71°C) and sealing hot. At-home refrigeration is usually sufficient.
- To extend shelf life up to a month, add 1–2 tablespoons of neutral spirit (vodka) to the finished syrup; this will make it slightly alcoholic and should be reflected in labeling.
- For a clearer, longer-lasting product, after step 4 you can pasteurize by reheating the bottled syrup to 150–160°F (65–71°C) and sealing hot. At-home refrigeration is usually sufficient.
- To extend shelf life up to a month, add 1–2 tablespoons of neutral spirit (vodka) to the finished syrup; this will make it slightly alcoholic and should be reflected in labeling.
Storage
Refrigerate in a clean, airtight glass bottle or jar. Use within 14 days. If you added spirit, it can last longer (up to ~30 days) refrigerated. Discard if off-odor, mold, or visible fermentation develops. Shake before use; refrigerate after opening.