Pear, Vanilla and Rosemary Cocktail

October  2, 2013
0 Ratings
  • Makes (6) 8oz wide mouth canning jars
Author Notes

We had a bunch of left over pears from making jam this summer, so we decided to just can them. And then we thought that the syrup plus a few slices would make an excellent cocktail... and it did!

The cocktail recipe is really to taste, so mix the ingredients to your palette!

Can the pears in the summer/early fall and let sit for a few weeks. Makes a great gift with a cocktail recipe card attached. —okadots

What You'll Need
  • Canned Vanilla Pears
  • 2 pounds Pears (we used Bartlet, but any thin skinned pear will do)
  • 4 cups Water
  • 4 cups Sugar
  • 1 tablespoon Vanilla Bean Paste
  • 1 cup Bourbon (optional)
  • Cocktail (recipe is for 2 cocktails)
  • 2 sprigs Rosemary
  • 3 ounces Vodka
  • Splash Club soda
  • 1 jar of Canned Vanilla Pears
  • Sprig Rosemary for garnish (optional)
  1. To make the canned pears: Sterilize jars and seals - submerg in boiling water for 5 minutes
  2. Peel and quarter the pears. Stack the pears in sterilized jars until jar is about half full.
  3. Combine the sugar, water, vanilla and bourbon in a medium pot on the stove. Bring to simmer and let simmer until all the sugar is dissolved.
  4. Pour hot simple syrup over the pears, leaving a quarter inch at the top.
  5. Process the jars for 10 minutes in boiling water. Make sure the seal pops!
  6. To make the cocktail: Pour syrup into small pot and add rosemary. Bring to a simmer for 5 minutes.
  7. Remove from heat and let stand for 5 minutes, then discard the rosemary. Let cool.
  8. Once syrup has cooled, put vodka, syrup and ice into a shaker.
  9. Slice pears and place into glass
  10. Strain over ice into 2 rocks glasses.
  11. Add a splash of Club soda to fill glass and garnish with additional rosemary sprigs.

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