Recipe for: Winter apple-pear cider with whipped cream foam and caramelized nuts - photo 1
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Recipe for: Winter apple-pear cider with whipped cream foam and caramelized nuts

Drinks Vegetarian Dishes 90 min Medium 14 wyświetleń ~56.42 PLN - (0)
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Description

Aromatic, seasonal drink for cold days: clear, warming cider made from roasted apples and pears, spiced with cinnamon, cardamom, ginger, and orange peel. Served hot in thick glass cups, topped with a delicate cream foam (or coconut cream for a vegan version) and sprinkled with crunchy, caramelized pecans. The drink has a deep amber color, a rich aroma of spices, and a contrast of temperatures and textures – smooth foam and crunchy topping. Great as a warming drink for holiday gatherings, afternoon relaxation, or to serve guests instead of traditional mulled wine. Visually appealing – a floating cinnamon stick and star anise make it decorative and appetizing.

Ingredients Used

Ingredients (15)

Servings:
4
  • Apple 4.4 szt. (~800 g)
  • Pear 1.7 szt. (~300 g)
  • Water 1000 ml
  • Honey 60 ml
  • Orange 0.8 szt. (~150 g)
  • Fresh ginger 20 g
  • 30% cream 200 ml
  • Sugar 100 g
  • Brown sugar 40 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt. (~10 g)
  • Cardamom seeds 2 łyżeczki (~4 g)
  • Gwiazdki anyżu 4 szt. (~4 g)
  • ✨ Opcjonalne
  • Rum (optional) 6 łyżeczek (~30 g)
  • Coconut cream (optional instead of cream) 200 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~56.42 PLN (14.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the apples and pears under running, cool water. After drying with a paper towel, remove the cores: cut the fruits into quarters and discard the cores and tough ends. Do not peel the fruits — the skin will add color and natural pectin. Cut larger pieces into chunks about 2-3 cm to release their flavor more quickly during cooking.

Ingredients: Apple, Pear
Use a sharp knife and a cutting board. If you don't have large apples, adjust the size of the pieces. Don't throw away the peels - they provide flavor and color.

Aromatic cider

2

In a large pot (minimum capacity 3 l), place the chopped fruit, 1000 ml of water, white sugar (100 g), 60 g of honey, slices of fresh ginger (20 g), 2 cinnamon sticks (total 10 g), 2 teaspoons of cardamom (4 g), and the zest and juice of one whole orange (150 g = 1 piece). Add 2-3 star anise. Turn on medium heat and bring to a boil, stirring with a spoon to dissolve the sugar. Once it starts boiling, reduce the heat to low and simmer for 30-35 minutes with a slight cover.

Ingredients: Apple, Pear, Water, Sugar, Honey, Orange, Cinnamon stick, Cardamom seeds, Fresh ginger, Gwiazdki anyżu
The best pot is a wide stainless steel pot with a capacity of 3–4 l. Stir every few minutes to prevent the contents from burning. Cooking on low heat allows the flavors to develop without losing the clarity of the cider.
3

After 30–35 minutes of cooking, turn off the heat and let the pot sit for 10 minutes – the flavors will have time to settle. Then strain the contents through a fine sieve into a large bowl or another pot, pressing with a wooden spoon or potato masher to extract as much juice from the fruit as possible. You can discard the remaining pulpy mass or use it for a cake.

Ingredients: Apple, Pear
Use a sieve with holes of 1–2 mm. Press slowly and carefully — too much pressure will add more pulp, which can cloud the drink. The proper cider will be clear with a light sediment at the bottom.
4

Pour the strained liquid back into a clean pot and heat over low heat, seasoning to taste: if you prefer it sweeter, add up to a tablespoon of honey or sugar; if it's too sour, add a little orange juice. Cook for 5 minutes, then turn off the heat. If you want to add alcohol, add 30 ml of rum (optional) to each cup just before serving.

Ingredients: Honey, Orange, Rum (optional)
Taste the hot cider with a spoon — the aromas are most noticeable when it's warm. Do not cook for long after adding the honey to preserve its flavor.

Caramelized nuts

5

In a 24–26 cm skillet, heat a dry pan over medium heat. Add 50 g of pecans (optional) and toast for 2–3 minutes, shaking the pan until they start to smell fragrant. Reduce the heat to medium-low, add 40 g of brown sugar and 15 ml of water (about 15 g), and stir with a wooden spatula. The sugar will dissolve and begin to caramelize — this will take about 3–5 minutes. When the sugar turns amber, quickly spread the nuts across the pan, stirring to coat them in caramel. Transfer to parchment paper and separate to cool.

Ingredients: Walnuts, Brown sugar
Use a non-stick frying pan. Do not leave the pan, as the caramel can burn quickly. If it burns, discard it and start over — burnt caramel has a bitter taste.

Mousse

6

Chill the 30% cream (200 g) in the fridge before whipping (at least 30 minutes in the cold). In the bowl of a mixer or a large bowl, whip the chilled cream on medium speed until soft peaks form (3–4 minutes). Add 1 teaspoon of honey (about 7 g) for flavor and whip for a moment longer until the peaks are stable, but the cream is not overly stiff. For a vegan version: chilled coconut cream (200 g) from a can, separated and whipped, will replace the cream; whip it the same way.

Ingredients: 30% cream, Honey, Coconut cream (optional instead of cream)
Use a metal or glass bowl – it cools faster and whips the cream better. Do not whip for too long; the cream should be smooth and creamy, not grainy. If you don't have a mixer, whisk by hand for about 8-10 minutes.

Serving

7

Prepare 4 heatproof glasses or mugs. Pour hot cider into the containers (about 250–300 ml per serving). On top of each serving, add 1–2 tablespoons of whipped cream or coconut cream. On the foam, place 10–12 g of caramelized pecans as a topping (optional). For decoration, you can place 1 cinnamon stick and 1 star anise in each glass.

Ingredients: 30% cream, Walnuts, Cinnamon stick, Gwiazdki anyżu, Rum (optional)
Use a long-handled spoon to gently layer the foam so that it doesn't mix with the hot cider. If you added rum, pour it directly into the glass before pouring in the cider.

Finishing and serving tips

8

Serve immediately, as hot cider tastes best fresh. If you want to achieve a glossy surface on the foam, you can sprinkle a little ground cardamom or cinnamon (0.5 g) before serving. Additionally, you can prepare a non-alcoholic version in small glasses and rum separately, so everyone can season their drink to their liking.

Ingredients: Cardamom seeds, Cinnamon stick
Make sure the dishes are heat-resistant and do not touch the glass with bare hands without a protector — hot liquid can burn. The decoration makes a big impression: a cinnamon stick and a floating star anise immediately catch the eye.

Fun Fact

💡

Spiced cider is a drink known for centuries in the cool regions of Europe. The woody notes of cinnamon and anise have traditionally been used to preserve and enhance the flavor of fermented fruit beverages.

Best for

Święta Spotkania zimowe Wieczory przy kominku Przyjęcia dla gości

Tips

🍽️ Serving

Serve in clear glasses to showcase the amber color. Serve with a long spoon and an additional bowl of caramelized nuts. For children or non-drinkers, omit the rum; add a slice of orange to the rim of the glass.

🥡 Storage

Store cider in the refrigerator for up to 3 days in an airtight container. Heat slowly over low heat before serving (do not bring to a boil to avoid losing the aromas). Store caramelized nuts at room temperature on parchment paper for up to 3 days – the caramel will keep them crunchy.

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