Combine the pear and 1/4 cup (50 grams) of the sugar in a quart-sized jar. Stir to mix thoroughly. Let sit for about 20 minutes, until the pear has given off quite a bit of liquid. Add the vinegar. Blend well with an immersion blender. Cover the jar, and refrigerate for 2 weeks -- or longer, if you can.
Pour the vinegar mixture through a fine-mesh strainer into a new jar, discarding the solids. Add the remaining 3/4 cup plus 2 tablespoons (175 grams) sugar, and shake or whisk until the sugar is completely dissolved. Store in the refrigerator.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.