Carbonated Pears Recipe From Francis Ang
To learn more about this recipe, see our related feature, Fizzle Out, in our National edition.
Chef's Notes: The carbon dioxide will get dissolved in the liquid (anything would work! Juice, vinegar, cocktails...as long as it is cold). Serving suggestions include serving with panna cotta, as a fizzy fruit salad or even over ice cream.
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Recipe from Francis Ang, Fifth Floor, San Francisco
Carbonated Pears
Carbonated Pear recipe.
servings
2
cups carbonated pears
Ingredients
- 3 Asian pears--peeled, halved and cored
- ⅓ cup plus 1 tablespoon store-bought pear juice (or reserve the pear scraps to make fresh pear juice)
- 2 tablespoons pear liqueur (such as Belle de Brillet)
- 2 tablespoons pear jam
- 2 tablespoons Guinness beer
Directions
- On a cutting board, use a melon baller to scoop as many balls as possible from the pear halves. If you're juicing the pears, add the scraps to the juicer and process until you get ⅓ cup plus 1 tablespoon fresh pear juice.
- To a soda siphon, add the pear balls, pear juice, pear liqueur, pear jam and beer. Charge the liquid according to the manufacturers' instructions and place the siphon in the refrigerator overnight.
- Release the pressure, unscrew the top from the siphon and serve the pears alone or in a salad, alongside a cheese plate, in a cocktail or over a scoop of ice cream.