We’ve always resented that Apples are the defacto fruit of the harvest season. Don’t get us wrong, apples are… fine. But, I suppose, that’s exactly the problem. Apples aren’t special and are, at best, merely palatable. They’re the Mumford & Sons of produce. Technically, they’re okay. There’s nothing particularly offensive– or interesting– but after a while, the mediocrity of it all makes you want to punch someone in the cunt.
This year, we’ve had enough. We’re done with Apples for the foreseeable future and have, instead, switched to Pears.
Pears are the far superior F/W2013 pome. They are prettier, for starters, in a very charming, midwestern, no-nonsense way, but are also complexly textured raw, hold their shape when baked, and poach up like a champion. Pears are one of the few fruits we can eat for dessert without feeling like we’re eating fucking fruit for dessert, and they add an earthy sweetness to savory dishes; all without being boring, mealy, or, worst of all, predictable.
For the still-skeptical we present to you this: Pear Cider with booze and all your favorite, traditional Apple-ish seasonings. It’s less cloying, tastes like pie, and is the perfect idiot-proof-make-it-in-a-batch drink for your next holiday gathering.
- 32oz Pear Juice (we like RW Knudson’s Organic Pear, but Trader Joe’s has some good stuff, too)
- 2 Cinnamon Sticks (plus more for a garnish, you fancy fuck)
- 6 whole Cloves
- ½ cup Amaretto
- ½ cup (plus!) good Bourbon
- 2-3 Pears, sliced
- Here’s a useful tip for this and all of your other fruits with cores: instead of wasting produce with a corer, simply cut the fruit in half and use a mellon baller (or rounded metal teaspoon) to scoop out just the weird crunchy seed part. Once that’s removed, you can slice freely.
- Don’t make this difficult. Dump it all in a big pan, or slow cooker, reserving some Pear slices for garnishing. Heat it up over medium heat until things warm up at the spices start to give off a little perfume. Serve warm in big cozy mugs.