Culinate editor’s notes: These pears make a delicious and light dessert, and also are very good served with Greek yogurt (cold) or vanilla ice cream (warm the pears first with a big spoonful of the syrup).
I found pear cider in the wine-and-beer section of the grocery store, right next to the hard apple cider. This is a unique way to can the pears, which I confess I haven’t tried; I made a half-batch of the recipe to eat immediately, stowing the remaining pears in the fridge.
I’m not a huge fan of heavy pears in red wine, but was inspired to try using pear cider, having watched a chef use it in a jelly, which he served with elderflower ice cream.
|1||qt. (1 liter) alcoholic pear cider|
|2||cups granulated sugar|
|1||vanilla bean, split lengthwise|
|2||strips of lemon zest|
|4||lb. (1.8 kilograms) underripe pears|
This content is from the book Jam, Jelly & Relish by Ghillie James.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite