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Spiced Pear and Ginger Mousse

Drinks For Kids New Year's Eve 45 min Easy 5 wyświetleń ~11.96 PLN - (0)
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Description

Discover the magic of autumn in a glass with our Spiced Pear and Ginger Mousse. This unique, non-alcoholic drink combines the sweetness of ripe pears with the spicy note of fresh ginger and the deep aroma of cinnamon, star anise, and cloves. Its beautiful, golden hue and intense fragrance instantly create a cozy autumn-winter mood. The drink is based on a homemade syrup, which is the heart of the entire composition. Served cold with sparkling water, it becomes a refreshing, elegant drink, perfect for gatherings with friends or as an alternative to champagne on New Year's Eve. In the warm version, heated (without bubbles!), it transforms into a warming elixir, ideal for chilly evenings. It is an incredibly versatile drink that will please both children and adults, and its preparation is simpler than it might seem.

Składniki (10)

Servings:
4
  • Ripe pears 3 szt.
  • Fresh ginger 50 g
  • Brown sugar 100 g
  • Water 500 ml
  • Star anise 1 szt.
  • Lemon juice 30 ml
  • Sparkling water 1000 ml
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cloves 2 g
  • ✨ Opcjonalne
  • Gałązki świeżego rozmarynu 8 g
💰 Szacowany koszt dania: ~11.96 PLN (2.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pear-Ginger Syrup

1

Start by preparing the fruits and ginger. Rinse the pears thoroughly under running water. You don't need to peel them if they have nice skin, as it will add color and aroma to the syrup. Cut each pear into quarters, then use a small knife to remove the cores. Cut the flesh into thick cubes (about 2x2 cm). Peel the ginger using a teaspoon (this is the easiest way) and slice it thinly.

Ingredients: Ripe pears, Fresh ginger
Use a cutting board and a sharp knife. Peeling ginger with a teaspoon involves scraping the skin off with its edge - it's quicker and results in less flesh loss than peeling with a knife.
2

In a medium-sized pot with a thick bottom, place the chopped pears, ginger slices, brown sugar, cinnamon stick, star anise, and cloves. Pour in 500 ml of water and gently stir with a wooden spoon to help the sugar start dissolving.

Ingredients: Ripe pears, Fresh ginger, Brown sugar, Water, Cinnamon stick, Star anise, Cloves
A pot with a thick bottom will prevent the sugar from burning. Make sure all the ingredients are evenly submerged in the water.
3

Place a pot over medium heat and bring the mixture to a boil, stirring occasionally. Once the syrup starts to boil, reduce the heat to the minimum so that the liquid just gently 'pulses'. Cover the pot and cook for about 20-25 minutes. During this time, the pears should become very soft, and the kitchen will be filled with a wonderful, spicy aroma.

Do not cook the syrup over too high heat, as the water may evaporate too quickly, and the sugar will caramelize and burn. The syrup is ready when the pears can be easily mashed with a spoon.
4

Remove the pot from the heat. Using a potato masher or the back of a large spoon, gently mash the cooked pears directly in the pot. This will release even more juice and flavor. Let it sit for 10 minutes to allow the flavors to meld.

Do not mash the pears into a perfectly smooth mixture. The goal is just to break their structure and extract as much essence from them as possible.
5

Prepare a clean bowl or jar. Place a fine mesh strainer over the container and slowly pour the contents of the pot through it. Using the back of a spoon, press the fruit pulp firmly against the strainer to extract all the aromatic syrup. The pulp left in the strainer can be discarded or used as an addition to oatmeal.

Use a metal strainer, not a plastic one, as the hot syrup can warp it. Be patient while pressing the pulp - it's the key to getting the maximum amount of flavor.
6

To the still warm, strained syrup, add freshly squeezed lemon juice and mix thoroughly. The lemon juice will balance the sweetness and give the drink a refreshing taste. Set the syrup aside to cool completely at room temperature, then transfer it to a clean, sealable bottle or jar.

Ingredients: Lemon juice
Adding lemon juice to warm, but not boiling syrup, will help retain more vitamin C. Before pouring into a bottle, make sure the syrup is completely cold to avoid breaking the glass.

Drink Composition

7

Prepare four highball glasses. Fill each with ice cubes up to 2/3. The ice will not only chill the drink but also help the bubbles last longer.

You can use large ice cubes, as they melt more slowly and dilute the drink less. For an additional visual effect, you can freeze small edible flowers or mint leaves in the ice cubes.
8

Pour about 50-60 ml of the previously prepared and chilled pear-ginger syrup (that's about 4 tablespoons) into each glass with ice. Then, slowly fill it up with cold sparkling water along the side of the glass. Pouring slowly will help retain as many bubbles as possible.

Ingredients: Sparkling water
The proportions of syrup to water can be adjusted to your own preferences. If you prefer sweeter drinks, add more syrup. Gently stir the drink with a long spoon, making one motion from bottom to top, to combine the ingredients without losing the fizz.
9

Finally, decorate each drink. Place a sprig of fresh rosemary in the glass. You can gently 'wake it up' by tapping it against your hand to release more aroma. You can also add a thin slice of fresh pear. Serve immediately while the drink is cold and sparkling.

Ingredients: Gałązki świeżego rozmarynu
Decoration is an important element that affects the perception of the drink. Use fresh, beautiful herbs and fruits. The drink tastes best right after preparation.

Fun Fact

💡

Pears have been cultivated for over 4000 years in ancient China. The Romans were the first to cook them with honey and spices, creating drinks that can be considered the ancestors of today's spiced fruit syrups.

Best for

Jesienne popołudnie z książką Spotkanie z przyjaciółmi Świąteczny stół Bezalkoholowa alternatywa na Sylwestra

Tips

🍽️ Serving

The drink can be served in two ways. Cold: in tall glasses with plenty of ice, topped up with sparkling water or tonic. For the adult version, add 40 ml of gin or white rum. Hot: heat the syrup (do not boil!) with apple juice in a ratio of 1:3 and serve in mugs, like mulled wine.

🥡 Storage

The prepared pear-ginger syrup can be stored in a tightly sealed bottle or jar in the refrigerator for up to 2 weeks. Over time, it may thicken, which is a natural occurrence. Before use, simply shake the bottle vigorously.

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