Spiced Pear Gin Fizz
Cinnamon and cardamom
About this Recipe
The gin fizz was popularized in America during the early 1900s. We updated the classic fizz with the addition of spiced pear nectar, offering hints of warm spices like cinnamon and cardamom. You’ll definitely have some spiced pear nectar left over, so get creative and drizzle it on pancakes or ice cream, use it as a sauce for beignets or add a few tablespoons to a glass of Champagne for a Winter Bellini. Or just freeze it in ice cube trays for later use. The puree will keep, (refrigerated) for 4-5 days or frozen for 1 year.
For the spiced pear nectar:
2 roasting pears (preferably Anjou or Bosc)
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ cup granulated sugar
For the cocktail:
2 oz gin
½ oz fresh lemon juice
1½ oz spiced pear nectar
1 egg white
1 oz club soda
From Your Pantry
Brava metal tray
blender or food processor
- Remove core from pears.
- Cut pears into 1-inch wedges.
- In medium bowl, toss together pears, cinnamon and cardamom.
- Spread pears cut side down, evenly in Zones 1 and 2 of Brava metal tray.
- Slide metal tray into top shelf.
- Select “Spiced Pear Gin Fizz” on your touchscreen and follow instructions.
- When your food is done, cool pears to room temperature.
Make pear nectar
- Add pears, sugar and 1 cup water to blender or food processor; process until smooth.
- Strain through fine mesh strainer and refrigerate until ready to use.
- Add gin, lemon juice, pear nectar and egg white to cocktail shaker. Cover and dry shake (without ice) for 10 seconds.
- Fill shaker with ice, cover and shake vigorously until outside of shaker is very cold, about 20 seconds.
- Strain into fizz glass and top with club soda.