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The Art of Nature: Pears

Stories
Pear in tree

2-minute read

“Slice a pear and you will find that its flesh is incandescent white. It glows with inner light. Those who carry a knife and a pear are never afraid of the dark.”

This quote from Life of Pi author Yann Martel sums up our love for the Pear. Often overlooked, it offers lightness and sweetness of flavour at a time of the year when you least expect it. The sweet flesh of the fruit lends itself to both sweet and savoury dishes, pairing deliciously with rich ingredients such as salty blue cheese and dark chocolate.

Related links
Seasonal highlights: What to look out for this Autumn
Christmas gift ideas from Seedlip
Download our free recipe book, Seedlip: Cocktails at home

We’ve chosen the Pear for our seasonal spotlight for this reason, but also because of what they can bring to a cocktail recipe in terms of taste.

We have a whole selection of new autumn/winter drinks recipes over on our cocktail recipe page, including a delicious non-alcoholic take on the French 75 and Eggnog for the festive season. Take a look and don’t forget to let us know get on by emailing us at hello@seedlipdrinks.com.

Now back to Pears.

DID YOU KNOW?

Pears are in season from September through to January and there are 3000 known varieties. The reddish wood from Pear trees is used to make woodwind instruments and is favoured by architects to make rulers, as the wood doesn’t warp.

EATING PEARS

Pears are notorious for their difficulty in ripening. One moment they’re hard with an unpleasant crunch; then soft and mushy the next. Their flesh is softer than an Apple and bruises easily.

But when that very short period of perfect ripeness occurs, the experience can be likened to the flavour of sweet butter. Then a little over and they become really juicy. Expect a soggy chin.

Unripe Pears though are ideal for cooking. The troublesome soft flesh soaks up the flavour of spices and syrups like no other autumn fruit, resulting in fragrant dishes to brighten a dark Winter’s day.

PEARS IN COCKTAILS

We use Pears in cocktails to add that subtle familiar flavour, texture and acidity often overlooked behind the bar. From the Japanese Nashi Pear with its crunchy apple-like texture and citrus flavour, to the well-known British conference Pear, which has a mellow sweetness and softness that can bring a full-bodied texture to a drink.

Versatile in use and flavour, the Pear is our hero ingredient through Autumn and Winter.