Fall is right around the corner and we are celebrating with this juicy and flavorful cocktail! This drink has so many different elements that combine into something tasty and beautiful. It's sweet, crisp, a little tart, and VERY refreshing. We love adding our recipe of Vanilla Bean Paste in this drink! For the paste, we are using our Grade-A Tahiti beans for the added fruity flavor, but you can't go wrong with your choice in bean! See below for a Mocktail version of this cocktail as well. Cheers!
For the Roasted Pears
- 3 medium ripe pears
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 TBSP maple syrup
- 1 tsp of VanillaPura Vanilla Bean Paste
- 8 ounces apple brandy
- 16 ounces hard pear cider
- 3/4 tsp VanillaPura Vanilla Bean Paste
- 3 TBSP maple syrup
- coarse cane or raw sugar
- fresh pear slices
Prep: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Roast the Pears: Slice each pear in half. Place on prepared baking sheet. In a small bowl, whisk together the cinnamon, nutmeg, maple syrup, and vanilla bean paste. Pour over the pears and get them really well coated in the mixture on all sides.Roast for 20 minutes. The excess mixture will run off on to the parchment paper and may look a bit burnt - that's totally fine. Scoop out the seeds and pull out the stems. Slice each pear in half again. Add to a food processor with 2 TBSP water. Blend until you have a smooth sauce like mixture. Press this mixture through a sieve to remove the peel. This mixture can be stored in the fridge and used in cocktails for up to 5 days.
- Make the Cocktails: Mix together maple syrup and vanilla bean paste on a small plate. Add some coarse cane or raw sugar onto another plate. Dip the rims of your glasses in the syrup, then into the sugar mixture.
Add ice to the glasses. Add 1 ounce apple brandy to each glass, 3 TBSP of the pear mixture, then 2 ounces of the hard pear cider. Gently stir with a long spoon. Enjoy immediately!