Spiced Pear and Apple Cider Reduction Dressing
25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegetarian
Recipe by Eunice
Introduction
This spiced pear and apple cider reduction dressing is fall in a jar, with cider simmered down with cinnamon and cloves, ripe pears and a touch of honey for body, then whisked with Dijon, apple cider vinegar, olive oil, salt, and plenty of black pepper so it clings and actually tastes like something you want to eat.
Drizzle it over sturdy greens, roasted squash or Brussels sprouts, pork tenderloin, grain bowls, or even a cheese board when you want a sweet-tart, warmly spiced pop that upgrades weeknights and still feels special for the holiday table.
Ingredients (8 servings)
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Ingredients
- 2 ripe pears, peeled, cored, chopped pears 2 ct ripe
- 1 cup apple cider apple cider 8 fl oz
- 1 Tbsp honey honey 0.74 oz
- 1 cinnamon stick cinnamon sticks 0.05 oz
- 2 whole cloves
- ½ tsp salt salt
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- ⅓ cup olive oil olive oil
- freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Spiced Pear and Apple Cider Reduction Dressing
-
Simmer the fruit and spices
Add the chopped pears, apple cider, honey, cinnamon stick, and cloves to a small saucepan over medium heat.
Bring to a gentle simmer and cook until the pears are very tender and the liquid is reduced by about half, 12 to 15 minutes.
-
Cool and strain out the spices
Remove from heat and let the mixture cool until just warm to the touch so the emulsion will hold better.
Fish out the cinnamon stick and cloves and discard them so the flavors stay balanced, not bitter.
-
Blend the base
Transfer the warm pear mixture to a blender or use an immersion blender in the pot.
Add the salt, Dijon, and apple cider vinegar and blend until completely smooth and glossy.
-
Emulsify with olive oil
With the blender running on low, stream in the olive oil until the dressing looks creamy and cohesive.
If whisking by hand, beat it like you mean it while slowly adding the oil, or shake it hard in a lidded jar to emulsify.
-
Season and finish
Taste and add black pepper to your liking, plus a pinch more salt or vinegar if needed for brightness.
If the dressing is too thick, loosen with a splash of cold water or cider and blend briefly again.
-
Serve and store
Use right away or chill for 20 minutes for a thicker, silkier texture that clings to greens.
Store in a glass jar in the fridge for up to 5 days and shake before using to refresh the emulsion.
Substitutions
- Honey -> Maple syrup
- Use equal parts maple syrup for a vegan swap that keeps the caramel warmth while adding a subtle woodsy note that plays beautifully with the spices.
- Apple cider vinegar -> White balsamic
- Replace with white balsamic for a rounder, slightly sweeter acidity that keeps the light color and delivers a plush, restaurant-style finish.
- Cloves -> Star anise
- Swap the two cloves for 1 small star anise to trade the sharp spice for a gentle licorice whisper that makes the pear flavor taste more perfumed.
Tips
- Reduce to syrupy, not dry
- Stop the simmer when the liquid lightly coats a spoon so you get concentrated fruit flavor without a jammy thickness that is hard to emulsify.
- Warm base, stable emulsion
- Blend while the puree is warm, not hot, since slightly warm mixtures emulsify more easily and give you that lush, clinging body.
- Salt unlocks the fruit
- Do not skimp on the salt because a proper 1/2 teaspoon makes the pear and cider pop and prevents the dressing from tasting flat or overly sweet.
- Strain for ultra smooth
- For a luxe finish, pass the blended dressing through a fine mesh strainer to remove any gritty pear bits before emulsifying with oil.
- Pick your oil wisely
- A medium-bodied olive oil is ideal because a super peppery or super bitter oil can bulldoze the gentle pear spice profile.
- Batch and balance
- If doubling the recipe, hold back a splash of vinegar and add to taste at the end since reductions can vary and acidity is your steering wheel.
Nutrition Facts *
| Energy | 134 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 9 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dressing separated in the fridge, what now?
- Let it sit at room temperature for 10 minutes, then shake the jar hard or whisk briskly to re-emulsify since the olive oil firms up when cold.
- It tastes too sweet, how do I fix it?
- Add 1 to 2 teaspoons more apple cider vinegar and a pinch of salt, then whisk and taste again until the tang balances the fruit.
- The dressing is too thick for delicate greens, any fix?
- Whisk in a teaspoon or two of cold water or cider until it reaches a pourable, ribbon-like consistency that will not weigh down the leaves.
- Can I use ground cinnamon and cloves instead of whole?
- Yes, use 1/4 teaspoon ground cinnamon and a tiny pinch of ground cloves, and simmer gently since ground spices extract faster and can go bitter if overcooked.
- No fresh apple cider available, what is the move?
- Use unfiltered apple juice and add an extra teaspoon of vinegar at the end to restore the lively snap that true cider usually brings.
Serving Suggestions
Killer on arugula with shaved fennel and blue cheese, or drizzle it over roasted squash and toasted walnuts so the sweet spice wraps every bite.
If you want heat, blend in a pinch of Aleppo pepper, or whisk in a spoon of walnut oil for a nutty finish that plays nice with fall produce and grilled pork chops.
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