Pear Cider Syrup

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The fall is well on its way–foliage is now at what I see as its second peak. The first peak is when the leaves are screaming their bright colors, but there is still enough green that all the colors sing. The second peak is a bit more subtle, rich, not as demanding of your attention. Everything has more or less turned, many leaves are down, and a subdued wash covers the whole countryside. Last week was the first, and quick, wave, glorious fall days full of sun and blue skies.

The beginning of this week we had a serious cold snap. When I woke up at 6 a.m. the thermometer outside read 25 degrees. That is cold! A hard frost killed some soft basil left in the garden, turning it black. As my son and I walked to the bus stop, leaves were dropping at such a pace that it looked like snow falling. Large flakes of golden and orange snow. It was beautiful. I couldn’t stop watching it. I took several videos, but as always it fails to grasp the real magic of it. This is where the second wave starts–the more mellow peak.

What is it about autumn that so captures our sense of wonder and appreciation of beauty? Is it that it goes by so fast? “Wow, that fall just dragged on by, didn’t it?” Said no one ever. Every day there is a newness that most people’s eyes can’t resist. We are all feeling so great, even though it’s almost winter! How can that be? Is it some kind of drug the leaves are putting out in their last moments on earth that lulls us into this good feeling?

I have read that feeling gratitude is a good way to keep your mood on the upside. It has been easy with all the bounty that is falling our way, along with the leaves. My porch is filled with baskets of various apples, pears, tomatoes, chestnuts, drying herbs, and mushrooms. I feel a little bump of joy every time I pass them by. Such abundance! Lucky us! The fridge is also full: with soups, and stocks, and ciders. As soon as I clear something out, there’s something new to fill the void. Sometimes it’s a bit too full. There’s a lot of planning and thinking regarding all this food, and thankfully for me, it’s one of my favorite things to do.

The other day I bought a half-gallon of pear cider, which is always a treat for our family. You don’t see it as often as apple cider, which we also love. But this pear cider was a bit flabby, as they say in wine tasting circles. It was overly sweet, with no acidity to make it lively. Even my son, who, like most kids, loves cloying sweets, didn’t want to drink it. What to do? Why, make cider syrup of course.

This is super easy, a non recipe, a method. All you do is boil the cider down until you have syrup. You will boil it so much that you think it’s not going to work. A half-gallon will turn into a half-pint. But you are just boiling out water, and leaving all the good stuff, so it takes a while. All that sweetness that we couldn’t drink, turned into a slightly caramelized, glossy and thick syrup that I can’t wait to drizzle on vanilla ice cream (maybe that ice cream is on top of a slice of pear pie?), or use in an autumnal cocktail with rye whiskey, or maybe even tossed with some sautéed carrots in place of maple syrup? There are a lot of possibilities in that little jar of concentrated fall.

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