Vanilla Pear Sour

This festive seasonal cocktail was absolutely fabulous. My husband and I enjoyed it prior to our quiet Thanksgiving feast this year.

This recipe was adapted from Jamie Oliver via francoiselaprune.com. I poached thin slices of pear so that I could use them as a garnish. I may poach even larger slices next time. We preferred it with a little bit less alcohol so I noted a range in the recipe below.

The delicious pear syrup can be made in advance, making this perfect for Thanksgiving or a party. We used the leftover syrup to make more cocktails! 😉 It could also be drizzled over ice cream.

Yield: Makes one drink (plus additional Vanilla Pear Syrup)

For the Vanilla Pear Syrup: (makes enough syrup for approximately 10 drinks)

  • 1 Bartlett pear, cut in half or quartered, cored, & cut into thin slices
  • 200 g (7.1 ounces, 1 cup) granulated sugar
  • 200 ml (7 ounces, scant 1 cup) water
  • 1/2 vanilla bean, split, seeds scraped

For the Cocktail:

  • 30ml (1 ounce, 2 T) Vanilla Pear Syrup
  • 30ml (1 ounce, 2 T) freshly squeezed lemon juice
  • 44 to 50ml (1.5 to 1.75 ounces) vodka
  • ice cubes
  • poached pear slices, for garnish
  1. Add the pear slices, sugar, water, vanilla seeds with vanilla bean pod to a small saucepan. Simmer on low heat for 30 minutes. Remove from heat and set aside.
  2. Let the poaching liquid infuse and cool down for another 30 minutes.
  3. Strain through a fine wire mesh strainer, reserving the poached pear slices for garnish. Keep pear syrup in a jar in the refrigerator; it will keep for 5 days.
  4. Combine the lemon juice, vodka and 30ml of the vanilla pear syrup into a cocktail shaker. Shake well and strain into a cocktail glass with ice.
  5. Garnish with a thin pear slice (or two).

Note: This cocktail was also wonderful with Meyer lemon juice. (I used the juice of my very first lemon from my Meyer lemon tree!) 🙂

Peach Custard Pie

This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!

This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.

Yield: one 9-inch pie

For the Crust:

  • 1 1/4 cups plus 2 T all-purpose flour
  • generous 1/2 tsp coarse salt
  • 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
  • 4 T ice water

To Make the Crust:

  1. Combine flour and salt in the bowl of a food processor.
  2. Add the cubed, cold butter and pulse until resembles small peas.
  3. While the food processor is running, drizzle in the ice water until dough forms.
  4. Remove and form into a ball on a large sheet of plastic wrap.
  5. Roll out between 2 sheets of plastic wrap and place in a pie dish.
  6. Cover dish with plastic wrap and chill overnight.

For the Pie:

  • 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
  • 1 unbaked pie crust (recipe above)
  • 4 large or extra-large eggs
  • 5 T pure maple syrup, light brown sugar, or honey
  • 8 oz (1 cup) whole milk Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

To Make the Pie:

  1. Preheat the oven to 375 degrees, preferably on convection.
  2. To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
  3. Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
  4. Spread the fruit slices evenly over the unbaked pie crust.
  5. Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
  6. Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
  7. Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
  8. Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.

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