An essential ingredient in Zachary Stevens' Eros Elixir, use this spicy fruit syrup to flavor cocktails, enhance whipped cream, or drizzle over ice cream.
Yield: makes about 1 cup
Time: 30 minutes
- 1 cup pear purée
- <sup>1</sup>⁄<sub>4</sub> cup Demerara sugar
- <sup>1</sup>⁄<sub>2</sub> tbsp. chopped fresh ginger
- 1 cinnamon stick
- 1 pinch grated nutmeg
- Combine ingredients in a 2-qt. saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10–15 minutes, until the syrup has thickened. Strain, discarding ginger and cinnamon, and store in the refrigerator until ready to use. Makes about ½ cup; leftover syrup will keep, refrigerated, for about 2 weeks.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.