Mulled Pear Juice
A re-invented take on both classic mulled wine and spiced apple cider, this fantastic cold weather beverage encompasses so many of the flavours we associate with those drinks, yet without the pain that may come with consuming them. This recipe can be multiplied to your heart is content, and gets rave reviews with non-ICers too!
Mulled Pear Juice
8 cups (2 litres) of pear juice (Heinz and Gerber both work well)
3-4 large cinnamon sticks
1 vanilla bean pod
1 tbsp freshly chopped ginger
1 tbsp freshly chopped lemon grass or 1 tsp freshly grated lemon peal (both optional)
1-2 whole cardamom pods
1/3 cup granulated (caster) sugar or to taste (the pear juice will be sweet on it’s own so you shouldn’t need much sugar)
In a large saucepan over medium-low heat combine everything but the sugar together. Simmer for at least half an hour, but do not let the mixture come to a boil. Stir often and delight in the heady aromas that are filling your kitchen.
Once your original mixture has reduced by about 20% add in the sugar and turn down the heat even more (you don’t want caramel). Continue to infuse these gorgeous flavours for about another half an hour, or longer if you wish.
Once you feel the flavours have mingled long enough pour the mixture through a fine sieve or cheesecloth and into a big bowl, discarding the spices (hold on to the vanilla bean as it can be used again).
Transfer the clear, goldenly brown ambrosia to a serving pitcher on pour into individual mugs (Irish coffee cups work excellently). Serve warm with an optional cinnamon stick or slice of dried pear floating inside. Consume warm and repeat daily to get through the winter.
Serves 4