Pear Sour
Pear Sour
Ingredients
- 1 cup (250 ml) water
- 1 cup (210 g) sugar
- 1 firm pear, cut into thin slices on a mandoline
- 3 cinnamon sticks, each 3 inches (7.5 cm) long
- 3 star anise
- 1 tbsp fresh ginger, chopped
- 1 oz (30 ml) spiced syrup
- 1 oz (30 ml) amaretto
- 1 oz (30 ml) lemon juice
- 1 oz (30 ml) pear nectar
- Ice cubes
- Crushed ice
- 1 1/2 oz (45 ml) plain sparkling water, cold
- 1 star anise
Instructions
- With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with a silicone mat or parchment paper.
- In a pot, bring the water and sugar to a boil just until the sugar has dissolved. Add the pear slices and simmer over low heat for 2 minutes. Remove from the heat.
- Place a sieve over a bowl. Drain the pears. Set the syrup aside. Spread the pear slices out, side by side, on the baking sheet. Bake for 2 hours, turning the slices over halfway through, until dried out. The pear chips will keep for 3 weeks in an airtight container at room temperature (see note).
- Meanwhile, return the pear syrup to the pot. Add the cinnamon sticks, star anise and ginger. Bring to a boil. Pour into a bowl and let cool. Cover and refrigerate until completely chilled, about 1 hour. Place the sieve over an airtight container and strain the syrup. Compost the aromatics. The syrup will keep for 3 weeks in the refrigerator.
Pear Sour