Warm Pear Nectar
Ripe pear is poached until soft, then pureed with its cooking water into a warm nectar. The full edible fruit stays in the drink, giving a softly grainy body rather than the clear texture of pressed juice.
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5 minutes preparation, about 12 minutes heating and simmering, and 3 minutes pureeing.
- 01
Core the pear, then weigh 150 g edible flesh and cut it into small pieces.
- 02
Combine pear, water and ground ginger in a small saucepan. Cover, bring to a gentle simmer and cook 8–10 minutes until the pear is easily crushed.
- 03
Remove from heat. Add lemon juice and puree carefully in the pan with an immersion blender, keeping the blade fully submerged and following the appliance instructions. Do not seal steaming liquid in a countertop blender.
- 04
Keep all the pear pulp and cooking liquid. Warm gently again if needed, then serve in a heatproof mug.
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Easy swaps
- Use a different ripe pear variety at the same prepared weight; texture and fruit sugar can vary.
- Omit the ground ginger for a plain pear version; its nutrient contribution is then excluded.
Mixpert tips
- Weigh the cored flesh with skin so the stated portion does not include discarded peel or core.
- Use a ripe pear that softens readily; firm fruit can need longer cooking than the estimate.
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Warm Pear Nectar FAQs
Why is pear nectar grainy?
Pear flesh naturally has a fine grainy texture, which remains because the recipe is not strained. Cooking and thorough pureeing soften it, but do not make it identical to clear pressed juice.
Can I use a countertop blender?
Follow that blender’s hot-liquid instructions and never seal steaming liquid in a jar not designed for it. Let the mixture cool first if needed, blend, then rewarm gently.
Is sugar added?
The reference uses pear, water, lemon and ground ginger without a separate sweetener. Pear ripeness affects sweetness; any honey or sugar addition would change the nutrition.