Fireside Pear

We love the way pear and rum cozy up to each other so easily. Freshly grated pear barely needs any sweetening, which is why we encourage you to make the pear puree yourself. When slightly heated up, rum becomes the best alcohol to drink by the fire under a blanket.

Sophia Brittan

Fireside Pear

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    2 ounces good quality dark rum 1 ripe Bosc pear
    1 tablespoon organic cane sugar 1/8 teaspoon ground cinnamon


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    • 1

      Grate the Bosc pear with a cheese grater into a small bowl. Stir in the sugar, cinnamon and rum. Pour the mixture into a small saucepan and place on medium to low heat until warm. Strain the liquid into two cocktail glasses.

    nutritional information

    0 g
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