An essential ingredient in Zachary Stevens’ Eros Elixir, use this spicy fruit syrup to flavor cocktails, enhance whipped cream, or drizzle over ice cream.
- 1 cup pear purée
- 1⁄4 cup Demerara sugar
- 1⁄2 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.