We make this when it is cold out and wine feels like too much. Simmer pears in apple cider with cardamom, ginger and cinnamon for thirty minutes and you land somewhere between a mulled wine and a hot cocktail, with no wine in it at all. The pears soften into the liquid, the spices steep, and the whole kitchen smells like autumn.
Add rum at the end, two parts cider to one part rum, with a slice of pear and a cinnamon stick in each mug. The lemon zest and juice go in at the start of the simmer. By the time you pour it, the citrus has mellowed into the background and the spices have moved to the front. We make a batch of this every time the temperature drops.
Tips for Making Rum Pear Cider
Simmer for the full thirty minutes
The spices need time to infuse properly. A quick boil does not extract the same depth from the cardamom pods and ginger root.
Keep the heat low after bringing it to a boil. A gentle simmer prevents the cider from reducing too much and getting overly sweet.
Add the rum after cooking
The rum goes in when you serve, not during the simmer. Cooking burns off the alcohol and dulls the rum flavor.
Two parts cider to one part rum is the suggested ratio. Adjust to taste. Some people prefer it lighter.
Warm Spiced Rum Pear Cider
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Apple cider simmered with pear, cardamom, ginger, and cinnamon for thirty minutes, then spiked with rum at the pour — two parts cider to one part rum.
Ingredients
- 4 cups (946 ml) Apple Cider
- 2 - 3 Pears
- 1 Lemon
- 6 Cardamom pods
- 1 - 1 inch piece Ginger root
- 1 Tbsp Sugar
- Cinnamon Sticks
- Sliced Lemons
- 1 cups (237 ml) Rum
Instructions
- In a large pot, add the apple juice, sliced pears, 2 cinnamon sticks, zest and juice of 1 lemon, the squeezed lemon, cardamom pods, peeled ginger root (left whole), and sugar.
- Bring to a boil, then reduce to low heat and simmer for at least 30 minutes. Remove spices before serving, or leave them in until the end and top up with more pears and apple juice if needed.
- To serve, add a slice of pear, a cinnamon stick, sliced lemon, and rum if desired (2 parts mulled pear cider to 1 part rum).
Notes
- For a stronger pear flavor, use ripe but firm pears and consider adding a teaspoon of pear extract.
- If you don’t have cardamom pods, substitute 1/2 teaspoon of ground cardamom.
- Store leftover cider in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I make this without alcohol?
Yes. Skip the rum and it becomes a spiced pear cider. The flavor base from the apple cider, pears, cardamom, ginger, and cinnamon is strong enough on its own.
What kind of pears should I use?
Any firm pear works. They simmer for thirty minutes and need to hold their shape. Overripe pears will dissolve into the liquid, which changes the texture. Bartlett or Bosc are good choices.
Can I make this ahead for a party?
Yes. Simmer the cider base, strain if you like, and refrigerate for up to three days. Reheat gently and add rum to each mug when serving.
