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Come the holidays, you’ll be invited to more parties and actually hosting some yourself! Today I’m partnering up with USA Pears to bring you a recipe that will not only make you the life of the party, but you’ll also impress your friends with your culinary skills and creativity.

What’s so skilled about making a syrup? Well, it’s an art form and thus why so many companies out there are leaning towards more small batch, artisanal processes to make their syrups. I wanted to make a syrup that you could use in a variety of ways, from drizzling over warm pie to stirring it in with prosecco or champagne for your New Year’s toast.

A syrup also showcases USA Pears, which is the reason we are here today! As you slowly poach the pears in the sweet syrup, you’ll be extracting all of the flavor and adding a hint of spiced cardamom, to end up with a syrup unlike any other you’ve tried.

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Peak pear season is from September – March, which is when almost all ten varieties of USA Pears are in season and available. Harvest begins in August with Starkrimson and Bartlett pears and continues through October with other varieties. Pears are harvested when the fruit is fully mature, but not yet ripe, as pears ripen best after they are picked. Each and every pear is picked by hand, and placed into special orchard bins to prevent bruising. – USA Pears

Why pears & cardamom? In my mind, pears have this crisp and fresh essence to them, and during the chillier months, I want to balance it out with warmth and spices, and what better spice to use then the ever elusive cardamom, considered to be one of the most luxurious spices in the world.

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When choosing which pear to turn into syrup, remember there is plenty to choose from and this visual guide will make it a heck of a whole lot easier to identify them at the store. Choose a pear that is ripe, and have patience if it’s not. USA Pears has some great tips and tricks on when to know when pears ripen, as well as ideas on keeping them from browning.

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Straining removes all the pear pulp, as well as the spices in the first step. You can remove the spices and use the pulp in muffins, cakes, or even as a base for your pancakes. Do NOT throw away this pulp, it’s concentrated with the perfect holiday flavors.

Pear & Cardamom Syrup

Drizzle it on warm apple pie or vanilla ice cream; mix into your favorite cocktail for a holiday drink; slather on toasted baguettes and top with goat cheese; dip fresh pears in it for a double flavor party!
Print Recipe
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Ingredients

  • 2 pears peeled, cored, and chopped
  • 1 ½ cups cold water
  • 1 vanilla bean sliced in half
  • 10 pods green cardamom crushed
  • pinch of vanilla salt
  • 1 cup granulated sugar

Instructions

  • In a blender, blend the pears and cold water. Pour into a small saucepan and add the vanilla bean, cardamom and vanilla salt. Simmer for 30 minutes on low heat.
  • Strain through sieve and/or cheesecloth to remove all pulp, bean, and cardamom pods. Return to clean pot (you'll have about 1 cup of spiced pear juice) and add granulated sugar. Cook until syrupy, about 15-20 minutes over low heat.
  • Cool and pour into glass bottle or jar. Use in cocktails (would be perfect in a gin & tonic), drizzle over ice cream or warm apple pie; pour in the bottom of champagne glasses, top with bubbly and cheers!
Servings: 1 1/2 cups syrup

Disclosure: USA Pears contacted me in regards to developing this recipe for National Pear Month and fresh pears were facilitated free of charge. Recipe & Photography are my own.

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5 Comments

  1. How should this be stored, and how long will it keep? Can it be water bath canned in jars to be made shelf stable? Thank you!

  2. I think pears and cardamon sound pretty freaking fantastic together! Your recipe sounds delicious, Hugs, Terra

  3. Pear and cardamon syrup completely makes sense. I made a sauce awhile back and it was sublime as I can imagine this sauce is. It is an art to achieve a beautiful sauce. Those tricky little details sometimes evade me myself! 🙂