Have you ever made poached pears? If not, why? They're such a treat, and they are also a two-for-one project. The leftover syrup from poached pears makes a delightful cocktail, too!
Last time I made poached pears I used this recipe for spice and honey poached pears. The liquid that the pears are poached in is a mix of honey, sugar, water, and spices. After simmering with the pears and steeping all night this liquid becomes a thin, spiced syrup fragrant with pear juice.
I could have reduced this syrup down into something thicker and stickier, which could be poured over a cake or ice cream. But I really liked the flavor as it was — it was like a sweeter, pumped-up essence of pear.
It was too sweet to drink straight, but I did mix it with a bottle of inexpensive dry Prosecco. I added half a Meyer lemon, sliced thin, and squeezed in the juice from the other half. A sprig of rosemary was the final garnish.
Result? Sweet, fragrant, spiced Prosecco with pear juice and the tang of lemon — a wonderful pre-dinner drink for early spring. The warmth of spices nodded to the fact that it was still quite chilly out, but all that sweet, fizzy wine and the bright lemons made for a drink that felt like spring.
It's definitely a quick, easy, weekend cocktail I'll be making again soon! I could see mixing this up differently, too; it would probably have been nearly as good just mixed with club soda or tonic water, or with an added shot of St. Germain elderflower liqueur.
What's your favorite thing to do with poached pear syrup or liquid?
More spring cocktails and spritzers:
• Cool Recipe: Liz's Elderflower Champagne Cocktail
• Spring Drink: Blackberry Elderflower Spritzer with Mint
• Breakfast Mocktail: Orange and Elderflower Spritzer
(Images: Faith Durand)