Photo by Rachael Brugger
The maple syrup-infused pear pieces strained from the syrup are perfect for serving on vanilla ice cream.
Yield: approximately 2 cups syrup
- 2 large pears, thinly sliced (Anjou pears work well.)
- 1/2 cup water
- 1 cup maple syrup
- 1/2 tsp. ginger powder or 1/2 T. fresh grated ginger
In medium saucepan over low heat, stir together pears, water, maple syrup and ginger. Cook until pears soften, about 30 minutes.
Remove from heat, and cool to room temperature. Strain liquid and save fruit for another use. Refrigerate in sealed, airtight container for up to 1 week.
Add 2 to 3 tablespoons syrup to 1 cup seltzer, and mix thoroughly. Add ice.