Spiced Pear Cider
SPICED PEAR CIDER WITH DEHYDRATED FRUIT
Apple cider is a way of life in the Fall, especially here in the midwest. But have you tired pear cider? It’s the same idea as apple cider, but with a few more spices and a lot of pear’y goodness.
I like to garnish ciders with dehydrated fruit slices. It elevates the presentation.
When making cider, it’s essential that you boil for at least 2 hours. You’ll need a large sifter or cheese cloth to get out any stray fruit chunks or spices. Since the mixture boils so long, it will be a very mushy pot of goodness for a while. But straining it all twice, makes everything nice - and worth it. Make sure you find some nice, large Bartlett pears at Heinen’s, and some other fruit to add in the mix like oranges and lemons. You’ll need some stronger citrus to really draw out the pear flavor. It’s more mild than certain apples.
SPICED PEAR CIDER RECIPE
Ingredients
large pot for boiling
12 cups water
10 pears, halved (cut off ends)
1 orange, sliced
5 cinnamon sticks
2 teaspoons all spice
3 star anise pods
1/2 cup clove honey
5-6 cloves
1 granny smith apple, sliced
Instructions
In large pot, pour/toss In all ingredients.
On med-high heat, bring to boil, and cover for an hour on low.
Uncover, and boil for 2 hours.
Remove from heat, using a masher, mask the pears into chunks.
With a large sifter or cheese cloth, strain cider to get out all juice into the pot or another large bowl.
Strain all again to get out any leftover pieces.
Serve warm or with ice and garnish with any fruit or dehydrated fruit.
