Pear molasses 101

Ingredients

• Pear Juice 4 Cups/900g

Equipment

• Whisk

• Sauce pot

• Stove/heating element

Method

1. Pour the pear juice into a medium sized sauce pot.

2. This is going to need to simmer for a couple of hours so make sure you have at least 2-3 inches of room at the top of the pot.

3. Turn the heat onto medium low heat and leave it going for one and a half to two hours. The pear juice does have a tendency to boil over so make sure to keep it on a light boil/simmer. Once the cider has reduced to 1/8th of its original size turn off the heat and let cool. I usually end up with ¾ of a cup worth of pear molasses.

4. Some clues to know when you're done: The juice will be a rich caramel color, as well as have the consistency of a caramel syrup, remember that the syrup will thicken as it cools so keep it slightly thinner than a generic molasses. If its not as thick as you wanted you can always take it back to the heat and reduce it a bit more. If too thick it is possible hot water or pear juice a teaspoon at a time until it is thinned out. But a burnt syrup is a bad syrup, if its smells burnt chuck it and start again.

5. Transfer to a heat safe container to cool. And that's it, congratulations you've made pear molasses!

What do I use pear molasses in?