Spiced Pear Shrub
This shrub is made with what I call Method IV in which the fruit hangs out for a few days with the vinegar and the spices before being strained and adding the sugar. Fruit + spices + vinegar + time + sugar
Equipment
- Large clean jar with tight fitting lid (2-quarts or two 1-quart jars)
- Knife
- Canning funnel
- measuring cup
Ingredients
- 3 cups fresh ripe pears cored and chopped
- 3-4 cups apple cider vinegar or white wine vinegar
- 1 cinnamon stick
- ¼ cup fresh peeled and chopped ginger root
- 3 pods star anise
- ¾ cup white or golden sugar
Instructions
- Fruit + spices + vinegar + time + sugar
- Wash the pears, core them, chop them, and put in a large jar (I recommend a 2-quart jar or splitting them between two 1-quart jars.
- Add the spices, then cover the mixture with apple cider vinegar, white wine vinegar, or a mixture of the two. Fill the jar to the top leaving very little headspace. You want the fruit to stay submerged in the vinegar.
- Put the top on, shake it gently, and set aside for 2-3 days. Shake the jar a couple of times a day if you like.
- After 2-3 days, the mixture should be ready. Place a sieve over a large bowl and strain it. Don’t press the fruit the way you usually do; the pears (if ripe) are too soft for this and will drip large amounts of sediment into your shrub. Don’t even shake the sieve. (I did and managed to get a lot of sediment in the bowl, so I had to strain three times instead of twice!)
- Measure or eyeball the vinegar mixture and to it, add about half as much sugar. Stir to dissolve.
- Strain through a cocktail sieve into a jar or bottle; cover tightly and refrigerate until ready to use. You can try it now, but the flavors will meld, marry, and get happy over the next weeks.
Notes
This method yielded an incredibly rich-flavored shrub that was delicious on its own with sparkling water or in a cocktail with a little bourbon.
It is easy to overdo it with ripe pears because they are so soft, so be careful. Don't muddle the fruit, and don't press on it to extract the vinegar at the end of the process. Don't even shake the sieve.
Use plenty of vinegar, and add a bit of water if you like. Gently shaking the jar each day is enough to stir things around and get the flavors to mix.
Nutrition
Serving: 2Tbs.Calories: 40kcal
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