Sparkling autumn drink with roasted pears, maple syrup, and rosemary - photo 1
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Sparkling autumn drink with roasted pears, maple syrup, and rosemary

Vegan Drinks Dishes for Special Occasions 20 min Easy 8 wyświetleń ~42.72 PLN - (0)
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Description

A seasonal, aromatic drink inspired by autumn flavors: gently poached pears in maple syrup and apple juice create a sweet-spicy reduction that, when mixed with icy sparkling water, results in a fizzy, golden beverage. Distinct notes of cinnamon, fresh rosemary, and orange zest balance the sweetness, while optional pomegranate seeds add color and crunch. The drink is visually striking (clear glasses, pear slices, a sprig of rosemary, and red pomegranate pearls), quick to prepare, and perfect for parties, autumn gatherings, or as an elegant non-alcoholic cocktail.

Ingredients (10)

Servings:
4
  • Pear 3.3 szt.
  • Sparkling water 800 ml
  • Apple juice 300 ml
  • Maple syrup 60 ml
  • Lemon juice 30 ml
  • Fresh rosemary 0.1 pęczków
  • Orange zest (from 1 orange) 5 g
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • ✨ Opcjonalne
  • Pomegranate seeds 50 g
  • Crushed ice 200 g
💰 Szacowany koszt dania: ~42.72 PLN (10.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the pears under running water and dry them with a paper towel. Peel one of the pears (you can optionally leave the skin on for a rustic look) and cut each into quarters: remove the seeds (use a small spoon or a corer). Cut the quarters into slices about 1 cm thick, so they hold their shape after a brief blanching. Thinly zest the orange with a citrus peeler (only the outer, aromatic layer). Squeeze the juice from half a lemon (you should get about 30 ml). Prepare the remaining ingredients at hand.

Ingredients: Pear, Orange zest (from 1 orange), Lemon juice
Use a cutting board and a sharp chef's knife. If you don't feel confident removing the seed cores, cut the pears in half and scoop out the cores with a teaspoon. Keep the slices even — they will arrange more nicely in the glasses.

Cooking pears

2

In a medium saucepan (20-22 cm in diameter), pour in the apple juice (300 ml), add the maple syrup (60 g), place 2 cinnamon sticks (10 g in total), sprigs of rosemary (6 g), and grated orange zest (5 g). Bring to a gentle boil over medium heat, stirring with a spoon to dissolve the syrup. Once the liquid starts to boil, place the prepared pear slices in the saucepan in a single even fan so that part is submerged. Reduce the heat to low and simmer very gently for 6-8 minutes — the pears should soften but retain their shape. You can check this by inserting a fork: the fork should go into the flesh with slight resistance, not break it apart.

Ingredients: Apple juice, Maple syrup, Cinnamon stick, Fresh rosemary, Orange zest (from 1 orange), Pear
Use a heavy-bottomed pot to prevent the liquid from burning. Stir only a few times to avoid breaking the fruit pieces. Cook covered for the first 3 minutes, then remove the lid towards the end to allow some steam to escape.

Reduction of syrup

3

Gently remove the pear slices with a slotted spoon or tongs onto a plate to cool. Increase the heat under the saucepan and cook the liquid for 4-6 minutes, until the volume is reduced by about one third, and the liquid becomes clearer and slightly thicker (it should coat the back of a spoon). Be careful not to cook it too long — the syrup should not caramelize to brown.

Ingredients: Apple juice, Maple syrup, Cinnamon stick, Fresh rosemary
Use a wooden spoon or silicone spatula to scrape the bottom. The reduction is ready when dragging the spoon across the bottom leaves a thin, shiny line on the surface.

Cooling and preparing the base

4

Remove the saucepan from the heat and let the syrup cool slightly for 8-10 minutes. Remove the cinnamon sticks and rosemary sprigs. After cooling, strain the syrup through a fine sieve into a jug to get rid of any bits of peel and possible cinnamon particles. The syrup should have a thick, golden consistency.

Ingredients: Cinnamon stick, Fresh rosemary, Orange zest (from 1 orange)
If you're in a hurry, place the saucepan on a cold surface or rack, but don't put it in the fridge yet — we want the syrup to be warm, but not hot, so that the carbonation in the sparkling water is not lost.

Mixing the drink

5

In a large pitcher, pour in the chilled sparkling water (800 ml). Add the strained, slightly cooled syrup (about 150-180 ml, depending on your preferred sweetness) and the lemon juice (30 ml). Gently stir with a long spoon for 8-10 seconds — just enough to combine the ingredients without losing the fizz. Taste the drink: if you want it sweeter, add a tablespoon of maple syrup; if you prefer it more tart, add a little more lemon juice.

Ingredients: Sparkling water, Lemon juice, Maple syrup
Use a pitcher with a capacity of at least 1.2 liters. Stir slowly, directing the spoon towards the bottom and gently lifting it to avoid losing the bubbles.

Preparation for serving

6

Divide a few crushed ice cubes (optional) into 4 tall glasses. Place 2-3 slices of previously cooked pear (you'll recognize them by their soft yet firm texture) at the bottom of each glass. If you are using pomegranate seeds, add a tablespoon (about 12 g) of seeds to each glass for color contrast and texture.

Ingredients: Crushed ice, Pear, Pomegranate seeds
Use a jigger or a spoon to neatly arrange the pear slices. If you don't have crushed ice, you can simply use a few ice cubes.

Serving

7

Slowly pour the sparkling drink into each glass, pouring in such a way that the bubbles float around the pear slices — pour along the side of the glass to reduce foam. Garnish each glass with a sprig of rosemary (1 sprig per glass) and a twist of orange peel. Serve immediately to maintain the fizz.

Ingredients: Sparkling water, Fresh rosemary, Orange zest (from 1 orange), Pomegranate seeds
Use a bar spoon or pour along the side of the glass to prevent the drink from foaming excessively. Additionally, you can add pomegranate seeds for visual effect and flavor contrast.

Finishing and Variations

8

If you want a non-alcoholic, more "cocktail-like" version, add 20-30 ml of additional apple juice per glass. To enhance the spicy notes, you can sprinkle a bit of freshly ground cinnamon on top (a pinch per glass). The drink can also be served in a large carafe as an impressive aperitif for guests.

Ingredients: Apple juice, Maple syrup, Cinnamon stick
If you are adding ground cinnamon, do it very sparingly - too much will overpower the freshness of the citrus. Additionally, you can add maple syrup for a sweeter taste.

Fun Fact

💡

In many Nordic and Anglo-Saxon kitchens, apples and pears are stewed in a spiced syrup as a dessert or an addition to drinks — this recipe uses that technique to create a sparkling, non-alcoholic version of a cocktail.

Best for

przyjęcie jesienne spotkanie przy kominku przyjęcie bezalkoholowe Święto dziękczynienia / kolacja rodzinne

Tips

🍽️ Serving

Serve chilled in tall transparent glasses to highlight the golden color and bubbles. Place a slice of pear against the wall of the glass and a sprig of rosemary for contrast. For the alcoholic version, you can add 30 ml of whisky or rum per serving.

🥡 Storage

Store the syrup and cooked pears separately in an airtight container in the refrigerator for up to 48 hours. Do not mix with sparkling water before storage, as the drink will lose its fizz. After preparing the drink, it is best to serve it within 2 hours; re-chilling and storing with sparkling water is not recommended.

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