Pear Vanilla Cinnamon Holiday Goodness
It’s the holidays. I’m doing what I do. Trying a new dessert recipe, a pear tart, from my book Bake! I’m not a year-round baker. Just a special event baker. But I love it. I peel and poach the pears, and as I start to pour the pear water — a mixture of cinnamon, vanilla bean, sugar, and pear essence that the pear boiled and simmered in — down the drain, I turn to G and say:
Do you want this?
Turns out, yes. He reheats, adds sugar, and simmers for a pear-vanilla-cinnamon-infused simple syrup. A couple weeks later, we try it with a little vodka. But it’s flat. Then we add some gift Pyrat rum from some awesome friends. OMG. This is The Opportunist.
|Steeped Pear Simple Syrup Recipe
Add peeled pears to water and lemon as you peel and core them. Pour off all the water except enough to cover the pears. Add cinnamon and vanilla. Bring to a boil, then simmer. Take off heat and allow to cool completely. Refrigerate pears and strain pear water into a pot. For every 2 cups pear water, add 1 cup sugar and simmer for 5 minutes. Cool and refrigerate.
Combine all ingredients in a shaker of ice. Shake and strain over ice in a cocktail glass and garnish with a lemon twist.
By the way, here’s another book to get inspired by over the holidays: Booze Cakes.