pear vinegar

an aromatic pear vinegar recipe

I’ve been patiently waiting to publish this post.

Some things, good things, take time to reach their optimum level of perfection.

This would be one such thing.

Vinegars take time to age & mature. You can’t just dump ingredients into water & expect it to become miraculous over night. The microbes & magic need their time to work, & they really do take their slow, sweet, leisurely time!

I can tell you how this all came about though. Mel & I have been hired over at a boutique hotel on our island (Syros) to be the amazing in house chefs. I’ve got the morning shift, serving up breakfast, brunch & pastries… & Mel is on dinner & cocktail duty. Seriously, we’re the magnificent cooking duo & we got hired as a team!

Can you tell I’m stoked?

Any way, in the process of designing the menu (all food items were done by a michelin-star chef, all cocktails & desserts will be by Mel & I) the chef designing the menu asked me to whip up a pear vinegar to be incorporated into the menu….

So here it is. The fruits of my labor (so to speak).

an aromatic pear vinegar recipe

Ingredients:
– 1Kg pear scraps (skins & cores), chopped
– 200g apple scraps, chopped
– 18g (2 tbs) black pepper corns
– 1 sprig of thyme
– 60ml (0.25 cups) apple cider vinegar
– 2 tbs raw honey
– 200g (1 cup) sugar
– 4 lt (16 cups//1 gallon) water

Directions:
1. leave the pear & apple scraps out for an hour to dry & turn brown.
2. place the pear, apple, black pepper, thyme & apple cider vinegar in a large jar that fits at least 5lt of fluid (or divide everything evenly between several jars)
3. in a large pot, place the honey, sugar & water. Heat until the sugar & honey have completely dissolved. Do not heat any longer.
4. pour the sugar water into the jar containing the fruit & spices. Cover the jar with a piece of cloth secured with a rubber band. Store in a cool dark place for 2 months.
5. the mixture should be gently stirred once a day. NEVER use anything with metal to stir it. In fact, never let metal come into contact with it.
6. once the vinegar has aged sufficiently, strain out all the bits & bottle the liquid up nicely. Again, you don’t want to use anything with metal as it will rust & spoil the vinegar.

Tips:
*** for the pear/apple scraps, either save them over time as you eat the fruit & just freeze them until you have enough. Or, I usually buy a couple kilos of fresh pears, chop them up for the freezer. I can pull them out at any point later on & use them in baking, cooking, or for smoothies. ***
*** the vinegar “mother” (the gelatinous disc that has formed in the bottom of the jar) can be stored in the fridge & used to start new vinegars. ***

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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8 thoughts on “pear vinegar

    • It’s got another month or so to go to finish maturing before I can call it a success, but so far, the smell is undeniably delicious.

  1. I am very interested in this process, and I will try it – I do a lot of fermentation, and I’m familiar with how easy it is to ‘lose’ a batch. Surely this process gets a white mold on the top of your fruit – how do you deal with that?

    • Hi Drfugawe, I am so sorry. I have only just seen this comment & I don’t know how it managed to escape my attention. I am probably 2 years too late with my response, but I feel I owe you an answer all the same. As long as the fruit is submerged completely, you will be able to avoid mould. You’ll be stirring the mix every day until the mother starts to form. Once it begins to turn to vinegar, mould really isn’t an issue because vinegar kills it. Any fermentation that takes place will also feed the vinegar. It doesn’t hold the same complications as fermentation does as most of the time you’re dealing with fermentation you’re trying to stave off the start of it turning to vinegar. Where as here, vinegar is the goal. Again, I realise this comment comes several years too late, but I hope it was helpful all the same.

  2. I just tried making pear vinegar with just fresh pear scraps and sugar water and after setting for just a week the entire mixture is entirely thick and gelatinous. It smells like vinegar but the texture is not what I expected. Any ideas on where I went wrong or what I should do?? Thanks!!

    • Good morning Laura. It sounds to me as if the mother has already started to form. I need a little more information though. Have you been stirring the mix every day? Keeping it in a dark place? What is your ratio of scraps to water?
      If it’s the mother forming like I suspect, then everything is just as it should be so don’t worry at all. Give me a few more details though & we will work it out :)

    • Also, if you’re really concerned, take a photo or a small video so that I can see what you’re dealing with. I’m also available on skipper or by e-mail. Just let me know how I can help.

  3. Pingback: Ocat od krušaka i jabuka/Pear&Apple Vinegar – Sweetheart

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