Today I'm proudly presenting you my new invention: pear jelly with aromatic and festive spices. And fully vegan, of course. I don't really know what day is today. I think I've lost track of time for the past three weeks. I work some days, take breaks when I feel like it. I don't need to be anywhere or care when the shops are open. It's liberating but also daunting. This social experiment has its ups and downs and I think it shows how strong we all are as humans. I mean we are super adaptable, that's for sure.
To brighten the day and celebrate Spring (and Easter which is just around the corner) I wanted to make something fun, sweet and refreshing. After making fancy vegan poached pears, I initially wanted to use the leftover liquid to create a cocktail, but then, I thought: how about some pear jelly which actually tastes something?
Tell me honestly, you know when you take that first bite of jelly and you are met with absolutely no taste? Just that wobbly gelatin consistency which eventually melts in your mouth, only then to reveal another ingredient which finally tastes something. As a kid, for me, jelly was about hunting the trapped fruits. More often than not, I'd leave the gelatin behind, looking sad and depleted of all life, in its container.
Lesson learnt: I didn't want my pear jelly to be this sad dessert with no taste. And that's why I decided to use the sweet, spiced liquid from poached pear to jellify. The result? Delicious sweet pears which taste like Christmas in one single bite, surrounded by aromatic jelly with flavours of cinnamon, nutmeg and cardamon. Essentially, refreshing festivities in one single cocktail glass. You must try it!
How to make pear jelly
First things first, you need to make poached pears. The recipe is here. The ratio for the poached pear is for four people! As an average, I use one poached pear and about 1 1/4 cups (300 ml) liquid per cocktail glass. I'd say it's best to serve one cocktail glass per person.
What makes the poached pear liquid into jelly is the agar agar. Simply use around 2 tsp per 600 ml liquid. Bring the liquid with agar agar to a boil and simmer for 3 minutes. Mix continuously to ensure the agar agar dissolves fully.
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Chop one pear into small cubes and add it to the cocktail glass. Pour around 1 1/4 cup (300 ml) hot liquid over the chopped pear and decorate with a slice of orange. Leave it on the counter to cool down to room temperature, then refrigerate for about 5 hours or overnight.
Make sure to serve the pear jelly chilled, directly from the fridge. Once out of the fridge, the jelly has the tendency to melt quite quickly so you'd want to eat it right away.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.