- Serves Many, depending on how you use it
The longer you can let the fruit sit in the vinegar, the better! We recommend two weeks, or even longer. —MollyandBrandon
What You'll Need
grams (about 1 large) ripe pear, peeled, cored, and coarsely chopped
grams (1 cup plus 2 tablespoons sugar) sugar, divided
apple cider vinegar
- 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.