Pear Cider
Served hot with a cinnamon stick, there’s nothing tastier on cold fall or winter days than Pear Cider. Made totally on your stovetop with no fancy equipment needed, this cider is fabulous! It’s got a hint of orange and fall spices in it, so every sip is delicious.
Everyone has heard of apple cider, but homemade Pear Cider is, in my opinion, tastier! It’s rich with ripe pear flavor, and when the pears are in season, it’s doubly delicious.
Pear Cider
My love of pears goes back to when I was a child. My mother worked in the Harry & David orchards, so there were always pears to be enjoyed. From pear cobbler and mulled wine to cakes and more, pears are a versatile and delicious ingredient!
All you need to make this amazing and easy Pear Cider is a dozen pears and a heavy-bottomed pot. That’s it! A few other ingredients and before long, you’ll be sipping on something fabulous! I’ve been making this recipe for many, many years, and it’s time I shared it with you!
Why I love this recipe
- Not only is pear cider hard to find in stores, but homemade Pear Cider is so much tastier!
- You can control the sugar and the ingredients when you make the cider from scratch.
- A touch of cream puts this cider over the top!
Gather these ingredients
- Pears – Cut in half with the stems and seeds removed. Leave the skins on.
- Oranges – 2 oranges; thinly sliced.
- Dark brown sugar
- Cinnamon sticks – Plus extras for serving.
- Ground allspice
- Whole cloves
- Vanilla bean – Split.
- Water
- Heavy cream – Optional but delicious!
What kind of pears make the best Pear Cider?
I usually use Bartlett pears because those are my favorite, but you could make this easy cider recipe with any kind of pear. The best pears are local, seasonal, and perfectly ripe.
How to make the BEST Pear Cider
Use good quality pears for this Pear Cider recipe, and look for ones that are ripe, not super-hard.
- Combine the pears, orange slices, dark brown sugar, cinnamon sticks, whole cloves, vanilla bean, and allspice in a large heavy-bottomed pot and cover it with 12 cups of water. There should be enough water to cover the pears.
- Bring the water to a boil then turn the heat down to a simmer and cook for 1 hour, uncovered.
- After an hour, remove about 6 pear halves and mash them with a fork or potato masher. Return them to the pot and simmer for another 2 hours, covered.
- Let the mixture cool slightly, then strain it through a fine mesh sieve to remove the pears, stems, and spices. You may need or want to strain it a few times to get the consistency you’re looking for.
- Keep the cider warm on the stovetop over a very low heat, or pop it into a slow cooker to keep warm.
- Serve hot with cinnamon sticks, a whole clove, and a slice of orange. Enjoy!
Tips & substitutions
- Make sure you’re barely simmering, or your water will evaporate too much while the pears cook down.
- Mashing some of the pears helps to extract even more flavor.
- Strain out as much of the pulp as you like. I like my cider to have a bit more body to it – and that’s flavor!
- If you don’t like your cider to be too sweet, start with half the sugar. You can always add more later.
- Optional to add half and half or whiping cream to each hot cup for a creamy version.
Serving suggestions
Serving suggestionsPear Cider is one of my favorite fall drinks. I love a hot mug of cider along with other fall treats like a Fall Harvest Salad or a heartier casserole. I’ll also serve this cider when friends and family come around. It’s great for those who would like a special drink without alcohol. Serve it with snacks like Pretzel Cheese Dip and nobody will want to leave!
Storage
Store any leftover cider in an airtight container in the fridge for up to a week. You can also freeze the cider. Just thaw it before warming and serving.
Check out these awesome pear recipes while you’re here
Get the Recipe:
Pear Cider
Ingredients
- 12 whole Bartlett Pears cut in half, stems and seeds removed (or Anjou pears) - leave the skins on
- 2 oranges, thinly sliced
- ½ cup dark brown sugar
- 3 cinnamon sticks
- 2 teaspoon ground allspice
- 2 teaspoon whole cloves
- 1 vanilla bean pod, split open
- 12 cups water
- Heavy cream, optional for serving
Instructions
- Combine the pears, orange slices, dark brown sugar, cinnamon sticks, whole cloves, vanilla pod and allspice in a large stock pot and cover with about 12 cups of water. You want the water to cover the pears. Bring to a boil, reduce to a simmer and cook for 1 hour uncovered. After 1 hour, the next steps are to pull out about 6 pear halves and mash with a fork; put back in the pot. Cover and simmer for another 2 hours.
- Allow the pear mixture to cool slightly. Strain it through a fine mesh sieve to remove the pears, stems, seeds, etc. You can strain it several times, to get the consistency you are looking for.
- Keep hot on the stovetop or you can put it into a slow cooker on low heat.
- Serve hot with a cinnamon stick and one whole clove and a fresh orange slice.
- Store in a sealed container or jar in the fridge.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
