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| A little humor to get us through! |
Thanksgiving is over and the Christmas, Hannukkah and Kwanzaa holidays are quickly approaching. So while you are making your prepartions, I have a recipe for you which will successfully (or not if you read how to my How to Cook a Turkey post) take you through the season using our pears from the last share.
Pear and Cinnamon Cordial
- 6 ripe pears, peeled, cored and quartered
- 4 cups water
- 1 cup sugar (plus more for the cordial)
- 1 cinnamon quill
- 1/2 – 1 vanilla pod (to round the flavour but not dominate, unless you love vanilla)
- pear juice concentrate (optional)
- Place the water in a large pot, add sugar and dissolve over a gentle heat. Add the spices and prepared pears, then cover with a round of parchment or baking paper with a small hole in the middle. Simmer over a low heat til the pears are just cooked. Mine took about 20 minutes.
- Allow the fruit to cool in the syrup to enhance the flavour, then remove the pears with enough syrup to coat them. Return the pot to the stove and bring to a simmer. As the rest of the fluid is to make a small batch of cordial you may want to add more sweetener. I used some pear juice concentrate but if you want a clear syrup add more white sugar rather than the brown concentrate. Reduce the liquid by a third then decant to a small covered bottle or jar when cool.
- For a fragrant drink add 1 – 2 tablespoons of cordial to a glass of sparkling mineral or soda water.
- And don’t forget to eat the poached pears, perfect as a simple healthy dessert or on cereal for breakfast.
Note from Laura: This is delicious with champagne. Just add a bit to the bottom of the glass top with dry champagne and enjoy!!!
Recipe from Confessions of a Food Nazi
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