Pear Sour

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.