Elegant Winter Cocktail: Pear Cider with Cardamom and White Chocolate - photo 1
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Elegant Winter Cocktail: Pear Cider with Cardamom and White Chocolate

Wegetariańskie Drinks Dishes for Special Occasions 45 min Medium 5 wyświetleń ~55.20 PLN - (0)
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Description

An exquisite, seasonal drink served warm — a combination of sweet and sour puree from ripe pears, aromatic cider, a pinch of cardamom, and a hint of cognac, finished with a lace edge of white chocolate. This elegant cocktail combines the delicate texture of the puree with the pleasant, warming aroma of spices. Perfect as an aperitif or digestif during winter gatherings, Valentine's Day dinners, or New Year's toasts. Served in crystal glasses or bowls, it delights with its golden-pearl color, while the decoration of fresh mint and a slice of pear adds class and freshness.

Ingredients (10)

Servings:
4
  • Pear 3 szt.
  • Honey 60 ml
  • Freshly squeezed lemon juice 30 ml
  • Dry cider 400 ml
  • Cognac (or brandy) 120 ml
  • White chocolate 80 g
  • 🌿 Przyprawy
  • Ground cardamom 1 łyżeczka
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Gwiazdki anyżu 4 szt.
  • Fresh mint (sprigs, optional) 0.3 pęczków
💰 Szacowany koszt dania: ~55.20 PLN (13.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pear puree

1

Wash the pears under running water and dry them with a paper towel. Peel the skin (use a vegetable peeler), cut each fruit in half, and remove the seeds with a spoon. Cut the flesh into small pieces (about 1-2 cm). Place the pear pieces in a heavy-bottomed pot along with 20 g of honey (included in the ingredients) and 10 ml of lemon juice. Heat over low heat for 10-12 minutes, stirring with a wooden spoon every 2 minutes — the pears should soften enough that you can easily mash them with a fork. Once the pears are soft, transfer them to a blender and blend into a smooth puree (about 40-60 seconds). If the puree is too thick, add 10 ml of water or cider at a time to achieve a creamy consistency. Pass the puree through a fine sieve (optional, for an exceptionally smooth texture) — use a silicone spatula to push the puree through the sieve.

Ingredients: Pear, Honey, Freshly squeezed lemon juice
Use a pot with a diameter of 18-20 cm with a thick bottom to prevent burning. If you don't have a blender, you can mash the puree with a potato masher and additionally strain it through a sieve — it will be less smooth. Check the softness of the pear by piercing a piece with a knife: it should go in smoothly without resistance.
2

Season the puree with a teaspoon of ground cardamom (2 g) and gently mix. Taste the puree: it should be sweet with a slight lemony acidity and a subtle hint of cardamom. Set aside to cool slightly (about 5 minutes) — the puree should be warm, but not hot.

Ingredients: Ground cardamom, Freshly squeezed lemon juice
Use a teaspoon measure for the cardamom — the spice is very aromatic, do not add more than indicated. If the puree seems too sweet, adjust with 10 ml of lemon juice.

Honey syrup

3

In a small saucepan, combine the remaining honey (40 g) with 10 ml of lemon juice and 30 ml of water. Heat over medium heat for 2-3 minutes, stirring until the honey dissolves and a slightly runny syrup forms. Remove from heat and set aside until warm — not hot.

Ingredients: Honey, Freshly squeezed lemon juice
Use a small saucepan with a capacity of about 0.5-1 L. The syrup should be runny, not thick like maple syrup — if it thickens too much, add 5-10 ml of water.

Heating the cider

4

In a larger saucepan, pour in the cider (400 ml). Add the cinnamon stick (5 g) and optionally the star anise (4 g) — if using, place them in a spice basket or cloth for easy removal. Heat over low heat to a temperature of about 70-75°C (do not let it boil) for 6-8 minutes, until the cider is steaming and the spices release their aromas. Turn off the heat and let it steep briefly (2 minutes).

Ingredients: Dry cider, Cinnamon stick, Gwiazdki anyżu
Use a kitchen thermometer if you have one — the ideal temperature is 70-75°C. If you don't have a thermometer, heat until it starts to steam and small bubbles appear at the edges, but do not allow it to come to a full boil (strong bubbling will change the flavor).

Preparing the rims of the glasses

5

Prepare glasses or crystal bowls. Melt the white chocolate (80 g) in a water bath: place a bowl with broken chocolate over a pot of gently boiling water (the bowl should not touch the water) and stir with a silicone spatula until the chocolate is smooth and liquid. Dip the rim of the glass into the melted chocolate halfway up, hold for a few seconds, then turn it over and let the excess drip off. Place the glasses upside down on a rack or parchment paper to let the chocolate set (about 5-7 minutes in a cool place).

Ingredients: White chocolate
Use a small metal or heatproof bowl and a pot with about 2-3 cm of boiling water. Do not overheat the chocolate (above 45°C) — it will become grainy. If the chocolate starts to crack, let it cool slightly and stir again.

Drink assembly

6

In a large pitcher, pour in the warm cider (after removing the cinnamon sticks and star anise, if used). Add the warm pear puree (prepared earlier) and honey syrup. Gently stir with a wooden spoon for 20-30 seconds until the ingredients are well combined. Taste and adjust with a little more lemon juice (5 ml) if more acidity is needed.

Ingredients: Dry cider, Pear, Honey, Freshly squeezed lemon juice
Use a jug with a capacity of 1-1.5 L. Stir gently to preserve some of the cider's aroma — do not pour too vigorously to avoid losing the drink's lightness.

Finishing and Serving

7

For each prepared glass, first pour in 30 ml of cognac (optionally slightly warmed) — this will add depth. Then gently fill the glass with the cider-pear mixture (about 120-130 ml per serving), pouring slowly to avoid disturbing the chocolate rim. Decorate each serving with a thin slice of fresh pear and a mint leaf (optional), and place one star anise on the rim of the glass if you chose the version with anise.

Ingredients: Cognac (or brandy), White chocolate, Fresh mint (sprigs, optional), Gwiazdki anyżu
If you are serving guests, pour the drink 1-2 minutes before serving so that it is still slightly warm (about 50-55°C in the cup). Do not heat the cognac too much — it should only be slightly warm to the touch. Additionally, you can add a sprig of fresh mint for contrast and aroma.

Serving and Safety

8

Serve the drink to guests immediately so that the white chocolate rim remains crunchy. Remind them that the drink contains alcohol (cognac), and if you are making a non-alcoholic version, omit the cognac and increase the amount of cider or add 30-40 ml of apple juice.

Ingredients: Cognac (or brandy), Dry cider
Do not stay near an open flame while preparing — this recipe does not require flambéing. If someone does not drink alcohol, prepare a non-alcoholic beverage separately.

Fun Fact

💡

Pears and cider are a classic winter combination in the kitchens of Northern Europe — cider has often been used for warming holiday drinks since the Middle Ages, and cardamom, as a spice, introduced an exotic aroma to Europe through trade with Asia.

Best for

kolacja walentynkowa przyjęcie noworoczne zimowe przyjęcie towarzyskie intymna kolacja dla dwojga

Tips

🍽️ Serving

Serve in crystal coupe glasses or elegant bowls to showcase the white chocolate rim. Make sure the drink is slightly warm (50-55°C) — too hot will melt the chocolate on the rim. For a non-alcoholic version, replace the cognac with warm, richly flavored apple juice.

🥡 Storage

Store the prepared pear puree in an airtight container in the refrigerator for up to 48 hours. You can reheat the spiced cider to 70°C before serving, but do not allow it to boil. It is best to consume the finished drink immediately; after cooling, it loses some of its aroma and texture.

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