This is a super easy spiced pear simple syrup, and I’ve been pairing it with all sorts of spirits this year! It’s so easy to make, and easy to keep on hand for cocktail parties. OR for an fancy “mimosa” during your next at-home brunch feast. 🙂 (Just add prosecco!)
I also made a thyme simple syrup, which I used last year in these delicious blackberry, thyme, and lemon bourbon cocktails. But I’m currently exploring other ways to use it – primarily in a recipe which includes pears and prosecco. 🙂
So I was testing the prosecco, thyme, and pear concoctions for a while. They were really good, but just a tad sweet for my taste. They also seemed to lack an extra layer of flavor … maybe a spice? So I asked Mark to pick up some cinnamon sticks from the store on his way over, and then to help me brainstorm. 🙂
We decided that combining the pears and cinnamon together to create a type of syrup would be a fun experiment, so we went for it. And THIS spiced pear simple syrup is what came from it. It’s sweet, with subtle pear flavors, and great notes of cinnamon spice.
Simply combine chopped pears, sugar, and cinnamon sticks into a large sauce pan over medium heat. Stir gently as the concoction warms, as you want to make sure the sugar fully dissolves into the water. Allow the contents to simmer for a while, then remove from the heat and allow it to cool.
Strain the contents through a fine mesh strainer into a glass measuring cup that can hold at least two cups of liquid. Strain again, but this time through a funnel and into a glass bottle that will seal tightly.
Seal your spiced pear simple syrup, label and date it, then store it for up to two weeks in your refrigerator. Or use it all for cocktails tomorrow! I hope you enjoy!
spiced pear simple syrup
Ingredients
- 1.5 cups water
- 1.5 cups comice pears chopped into 1" pieces
- 3/4 cup granulated sugar
- 3 cinnamon sticks
Instructions
- Add water, pears, sugar, and cinnamon sticks to a large sauce pan over medium heat. Stir gently until sugar has completely dissolved.
- Allow to set for 25 minutes, gently simmering.
- Turn heat to low, and simmer another five minutes.
- Remove from heat, and allow to cool for 15 minutes.
- Strain the syrup into a glass measuring cup. Discard the pears and cinnamon sticks.
- Strain the syrup a second time into a large glass bottle that tightly seals.
- Refrigerate for up to two weeks!
Made as written, great! Used to make a pear version of a French 75. One oz pear brandy, one oz of the syrup, 1 1/2 oz lemon juice, mix in shaker, pour in champagne flute rimmed with cinnamon/ginger sugar and finish with sparkling wine.
That cocktail sounds amazing, Susan!! Thank you so much for sharing – I’m absolutely going to try if you don’t mind!