I think it may be just us, but maybe not. Sometime in late summer, you get your hands on a lot of pears from say, your Aunt Shirley’s farm up in Illinois, and you decide to can them all up in a light syrup, dreaming of them in cobblers and dribbled over pancakes all winter.
Only now it’s Spring. And you still have a number of jars of canned pears in your cabinet. Not enough cobblers and pancakes were consumed over the winter months.
Now, I won’t lie. Dave and I love making cocktails. In fact, we will be enjoying one tonight. A few months ago (because that is how fast we move around here) I thought maybe we should share some of the cocktail recipes we come up with.
There are LOTS of pear cocktails for Fall. But not for folks like us with a few canned pears in the spring. If you don’t have pears you canned yourself, don’t worry. You can use store pears too.
We played with this a few ways, but we decided this was our favorite:
Spring Pear Cocktail Recipe
Prepare Pear Simple Syrup: for a pint jar of pears in light syrup, I first pureed the contents of the jar and poured the puree into a saucepot. I added 1 cup water and 1 cup sugar to the pot, heated it to just boiling while stirring, then pulled it off the heat to cool.
In a shaker, first add 1 teaspoon honey with 1.5 oz of vodka and 1 oz pear simple syrup, to taste. Stir until honey is well mixed.
Fill the shaker half with ice and shake.
Pour into glass, and add 1.5 oz champagne or sparkling wine and 1/2 tsp. lemon
May the warm days of Spring be soon upon you — and may you now, if you have *just a few* canned pears left, have a new way to enjoy them.
Cris & Dave