Quickly muddle mint in the bottom of a cocktail shaker.
Fill shaker with ice and add pear nectar, rum, lime juice, Simple Syrup and nutmeg.
Vigorously shake and strain into a chilled martini glass and garnish with pear slice.
Place infuser in glass.
Pour vodka over infuser and steep to desired strength.
Mix or shake infused vodka, pear nectar and ice vigorously.
Strain into a martini glass. Garnish with infuser if desired.
Combine 1st 5 ingredients in shaker with ice.
Strain into martini glass whose rim has been coated in sugar.
Float a slice of pear on top.
Enjoy!
Mix pear nectar, vodka, lemon juice, and ginger juice in a large pitcher.
Add enough ice to fill pitcher and stir to chill.
Pour into glasses and garnish with pear slices.
Fill cocktail shaker with ice.
Add 3 Shots Absolut Pear Vodka.
Add 3 Shots Triple Sec.
Add 3 Shots Freshly Squeezed Lime Juice.
Shake.
Pour into two martini glass garnished with a thin pear slice cut with an upward cut so it sits beautifully on the martini glass edge.
br>Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice
Add all ingredients into a food processor and whirl until smooth.
Shake the drink in a martini shaker to get it cold and serve.
ube pan.
Coat lightly with flour, shaking out excess; set
Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
cream, ground almonds and pear brandy or nectar.
Pour the custard
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
minutes).
Add the pear nectar and the egg; continue beating
Note: I also tested this recipe using canned pears in their
muddle the pear, pear syrup and simple syrup in cocktail shaker.
Add other ingredients and shake with ice.
Strain into cocktail glass.
Thinly slice the pear, and hang on martini glass.
Chill four martini glasses.
Peel, core and slice the pear.
Combine the vodka, syrup, liquer, ice and lime juice in a cocktail shaker and shake vigorously.
Dip the rims of the chilled glasses in the sugar.
Pour the cocktails and garnish the glasses with pear slices.
For Dressing, in a very large bowl wisk together apricot nectar, oil, vinegar, mustard, salt, dried apricots, and scallions. Add pears and toss to coat. Cover and refrigerate until ready to serve, 30 mins to 3 1/2 hours.
When ready to serve, place greens on a very large platter. Sprinkle with shredded radicchio. Use a slotted spoon to remove pear wedges from dressing; place pears on radicchio, reserving vinaigrette.
Arrange cheese wedges on salad, and sprinkle almonds over all. Drizzle with reserved dressing or pass dressing with salad.
Fill a cocktail shaker with ice; add vodka, pear juice, and ginger liqueur. Cover shaker and shake; strain drink into a chilled martini glass and garnish with nutmeg.
Chill a martini glass in the freezer.
Pour vodka, apple juice and grenadine into a shaker. Fill the shaker with ice cubes and shake it until the shaker is very cold.
Strain the drink into the martini glass and serve.
Place the bulgur, pear nectar, 1 cup of water, bulgur, cinnamon nutmeg and salt into a medium saucepan and bring to a boil.
Add the diced pears, mix, and cover pan. Reduce heat to a very low flame and simmer until liquid is absorbed and bulgur is tender, about 12-15 minutes.
Spoon into 4 bowls and top each with 2 tablespoons vanilla yogurt.
nd half or light cream, pear nectar, ginger, and white pepper.