Home made pear nectar: delicious, nutricious, healthy and obviously Italian!

Pear juice

Pear nectar, aka pear juice (with peach and apricot nectar/juice) are the most popular juices sold and consumed in Italy.   You’d be surprise if I’d tell you that in Italy apple juice, fruit punch and grape juice (I said juice, not grape distillate LOL) are rare to find.  On my side, I was honestly shocked when we moved in Mid West and I couldn’t find any pear juice or peach juice without entering the expensive organic isle at the groceries store.

Well, now you know that pear nectar and peach nectar are a real thing. They have a velvet and full-bodied flavor, and of course they are rich in vitamins, antioxidant, minerals and fibers, preservative free but most absolutely refreshing and  delicious.   These nectars are ideal for breakfast, for sneak and even as a base for fancy cocktails.

So, would you like to make your own pear nectar, maybe using the organic pears you just harvested from the pear tree in your yard, and spending one hour at the most of your time?

Just make sure you have at your disposal water, pears and sugar and let’s start!

  INGREDIENTS for about 2 liters

1 Liter of water (about 33.8 oz.)

1 kg. pears (about 2.2 lb.)

150 gr. sugar (about 0.33 oz.)

1 lemon juice

DIRECTIONS

Peel the pears and cut in cubes, making sure to take away the core and seeds.  In the meantime heat up the water and the sugar until the sugar dissolves.

At this point add the pears, and let it boil for at least 8 minutes.  Turn the heat off, and with an immersion blender blend the pears until you get a smooth and creamy consistency.

Take away the bubbles with a skimmer and add the lemon juice.

Stir the drink and pour it in a glass container, even better if closable with a lid.Pear juice

Keep your nectar refrigerated, enjoy it cold and make sure to finish it up in 3-5 day. Believe me, you’d be surprise about how delicious it is!

LEARTN IT, MADE IT, LOVED IT!

TIPS: – Pears have a delicate taste so you can blend your nectar with orange, celery or mint.

– If you’d like a less dense drink, just add more water. If you’d like it more sweet, just add more sugar but I honestly discourage that because pears are usually very sweet themselves.

– If you’d like to can the nectar (and make it last for months), pour the juice still hot in a cleaned and sterilized glass bottle. Seal the lid very well and turn the bottle upside down until cooled off.   Then, double boil the bottles in a big pot full of boiling water for 30 minutes. This way your nectar will last 12/14 months even without the use of preservatives! It may be a smart idea labelling the bottles with the date of bottling.  Store the juice in a dark place at constant temperature. Remember, once opened the juice must be consumed within 3/5 days.

Childres usually LOVE peached or pears nectars, so if you want to load them with nutrients and vitamins to boost their immune system.. go ahead with this recipe!!!

– If you are looking for more recipes that included pears, you can check out these:

1) Fennel and pear salad: so different but absolutely to die for;

2) Butter free pears cake: low fat and great in taste;

– If you are curious about more traditional Italian drinks, check out also:

1) SPRITZ: this is the Italian signature’s cocktail.

2) MIDDLE AGE APERITIF: for a trip back in time.

I TRULY HOPE YOU LIKED THIS RECIPE!

I’d be so curious to find out if you knew that pear nectar was real thing

and If you’d be interested in give it a try!!!  

STAY SAFE and KEEP IN TOUCH!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more! 

SPRITZ: the most popular Italian cocktail, so Orange that’s perfect for fall!

Italian Spritz Cocktail made with AperolI am very surprised I haven’t shared we you yet the recipe of this absolutely terribly popular Italian cocktail that Italians enjoy not only during the weekends but very likely often during the week after work, as “appetizer” before dinner.

Spritz is a cocktail that found its origin between the end of 1700 and the beginning of 1800 when Austrian soldier (that dominated part of the northern east Italy in those years) diluted Italian wine (to them too strong) with sparkly water. As a matter of fact, the name “spritz” comes from “spritzen” that in German means “sprinkle”.   With the passing of the years, the sparkly water have been substitute with “seltzer” and at the beginning of 1900 (precisely around the ’20) they have started to add a bit of “bitter” to the cocktail (given from other booze like Aperol and Campari) and so has born the actual “SPRITZ”.

If you’ll ever visit Italy (especially in the Northern part), you have to experience a Spritz at some random bar. They are usually served combined with various food appetizer and very pleasant to enjoy in a beautiful historical Italian piazza (square).

About the taste, this cocktail tastes very light, not too bitter, very delicate on the palate if as the “bitter” part you pick the “Aperol”. If instead you prefer a more tasty and sharp flavor, you should opt for a “spritz Campari” which, indeed, would make it taste a bit more strong.

I thought – since Spritz is very ORANGE – that this cocktail could sound very appropriate for a Fall Sunday Brunch, and why not, a perfect original, fascinating and delicious Thanksgiving pre-meal cocktail.

One last info, as it often happens, there are different ways to prepare this cocktail.  The Venetian recipe suggests to use 1/3 sparkly water (or seltzer), 1/3 sparkly white wine, 1/3 Bitter. The International Bartender Associations instead, suggests to use 6 cl. Prosecco wine, 4 cl. Aperol and a sprinkle of seltzer.

The following is my own recipe. I admit, most of the time I eyeball the ingredients, but I’ve tried to measure them for you, and I came up with my own recipe, that tastes delicious! Aperol is quite a popular kind of booze and can be easily be found in the most common groceries store. I really hope you will give this a try!

2 SERVINGS INGREDIENTS

2 oz. Aperol

3 oz. Prosecco wine

4 oz. Sparkly water

ice cubes

2 slices of oranges to decorate

DIRECTIONS

Fill two nice white wine glasses with 1 oz. Aperol, 1.5 oz. Prosecco and 2 oz. sparkly water each.

Add a couple of ice cubes to each one and a thin slice of orange. DONE.

Enjoy right away to not miss the bubbling effect, and with some appetizers as green olives, potatoes chips or any salty crackers and charcuterie.

LEARTN IT, MADE IT, LOVED IT!

TIPS: – for the cocktail to be delicious, all the three liquids must be ice cold.

– If you are planning to prepare this cocktail for more than two people, just use a pincher and fill it up with proportional quantities of Aperol, wine and sparkly water. Ice the cocktail only at the last minute, you don’t want it to be too light or too diluted.

– I am not earning a penny by recommending you to by Aperol, even though I am very prod to say this delicious orange booze is Italian “native” since 1919.

HAVE YOU EVER HAD A SPRITZ? And if so, DID YOU LIKE IT?

I really hope you enjoyed my recipe this week, and If so, please don’t forget to like it, share it or leave a comment! And if you’ll decide to subscribe, you will be informed weekly and for free about any new recipes I will post!

MUCH LOVE,

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!   

Middle age aperitif: a fruity cocktail that brings you back in the past

Ciao a tutti! This week I would like, for once, to change my focus from “food recipes” to “drink recipes”.  Yes, you are right, some of you surely remember that last winter I did the same by sharing with you my personal version of Irish Coffee,   but today instead I would like to give a tribute to a nice place I visited during my last Italian vacation, a nice mountain town called Fiera di Primiero where I stopped by with my family during a day trip to San Martino di Castrozza, one of the Dolomite’s pearls.

We entered in a random “BAR” very clean and neat,  with flowers anywhere and a breathtaking view, and they served us this

“Aperitivo Medievale” (Middle Age aperitif) that was absolutely the cherry on top of the cake of that beautiful trip.   I have no idea why this cocktail is called “Middle age aperitif”, and the waitress was not able to answer to this question when we asked, but we could steal from her the recipe to find out that this deliciousness is simply made by mixing Prosecco (or another sparkly white wine), Sambuco Syrup (not the medicine one!!! LOL), blueberries in heavy syrup, and served “on the rock” with a few mint leaves. A cocktail simple but sophisticated, delicate but tasty, and so delicious that we made it several time even at home.   As for the availability of the ingredients, Sambuco Syrup is very popular in Italy and can easily be found in any grocery store there. The blueberries in heavy syrup is instead a specialty of the area we were visiting (Fiera di Primiero), and consists in blueberries cooked with sugar, so hypothetically you should be able to prepare it yourself at home*.

ONE SERVING INGREDIENT

1 tbs. Elderflower (Sambuco) Syrup

1 glass or 1 cup (about 250 ml.) Sparkling White Wine

1 tbs. blueberries in heavy syrup

2/3 mint leaves

ice cubes to taste

DIRECTIONS

In a nice glass combine: few ice cubes, one cup (250 ml.) sparkly white wine and 1 tbs. Elderflower Syrup. This last one is not alcoholic at all, it just gives the right touch of sweetness.

Add then 1 tbs. blueberries in heavy syrup and few mint leaves.

Serve the drink super cold, right before dinner and accompanied by some quick finger food.

YUMM!! So colorful,  refreshing AND SO GOOD!

LEARNT IT, MADE IT, LOVED IT!

TIPS: – *Blueberries in heavy syrup are hard to find even online. I usually prepare them myself anytime I make my blueberries tiramisu and save some in a glass jar with the only purpose to prepare this cocktail. The method is very easy and consist  in bringing a small pot of fresh blueberries and sugar to boil for a few minutes. Let it cool off and it’s ready to be used!

– This cocktail has a very delicate (but particular) taste, so I guess anyone would like it but don’t serve it to children! Ah ah ah!

– Remember, if you ever decide to buy the Elderflower (Sambuco) Syrup, that it is not alcoholic and that is actually very good for you (because of the healthy effects of Sambuco plant) don’t forget that can be used also to dress home made slushies (kids will love it!)!!!

– I was very surprise to find out that here in the USA Elderflower Syrup is only commercialized as a “medicine” and not as a sweet syrup. Be carful not to use the medicine one for this cocktail!

What do you think about this cocktail? Have you ever heard about a “Middle Age Aperitif”?

Would you ever consider giving it a try?  

I really hope you liked my recipe this week, and if you did, please  share it, like it, and support my blog!

And if you haven’t done it yet, don’t forget to subscribe: it’s completely free and you will receive my

(almost) weekly recipe directly at your email address!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!