It’s 5-O’Clock Somewhere: The Spiced Pear

October 11, 2013

We’re in the third week of our month-long celebration of champagne cocktails, and we’ve got to admitit’s been a pretty great month. Next up is the Spiced Pear, a cinnamon-laced, cardamom-kissed darling with a refreshing lemon kick and a showstopping garnish. Not only is it perfect for autumn imbibing, it’s a great excuse to break out that forgotten brƒ»lée torch.


WHAT YOU’LL NEED2 Bosc pears (crisp and smooth, this beauty is known as the the aristocrat of pears)
½ cup Demerara sugar (plus a little extra)
1 cinnamon stick
2 whole cloves
1 pinch cardamom
1 pinch nutmeg
½ lemon, juiced
1 bottle dry champagne (chilled, of course!)


Chop one of the pears into ½ inch thick pieces and place in a small saucepan. Add the sugar and ½ cup of water. Bring to a boil, then add the spices; lower heat and let simmer for 20 minutes. Remove from heat, stir in the lemon juice and strain the mixture. Let cool completely.

Take the other pear and cut into ¼ inch thick slices. Lay flat on a baking sheet and cover with a thin layer of sugar. Brƒ»lée with a torch, or simply put under the broiler until sugar has browned.

Divide the pear syrup between glasses (may we suggest our lovely Opalescent Tumblers?) and top with champagne. Garnish with the caramelized pears, then toast to autumn!