Someone makes this cozy homemade Pear Cider by simmering ripe pears with citrus and warm spices. It’s delicate, naturally sweet, and has the most wonderful aroma — perfect for serving warm or iced throughout fall and the holiday season.
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About this Pear Cider recipe
Inspired by my homemade apple cider, this version features pears for a lighter, more subtly sweet flavor. It’s simmered slowly with citrus slices, ginger and a mix of seasonal spices, then finished with brown sugar and maple syrup. You can keep it nonalcoholic or add a splash of bourbon, rum or brandy to each mug if you like. It’s a delicious, comforting drink to enjoy warm by the fire or chilled over ice.
Why you’ll love this recipe
- Seasonal flavor: Cozy spices and ripe pears make this cider taste like the holidays in a mug.
- Versatile: You can serve it warm or iced and with or without alcohol.
- Amazing for gatherings: This recipe makes enough for a group and can be kept warm on the stove or in a slow cooker.
Tools & equipment
You’ll need a large stockpot to simmer the fruit and spices and a fine-mesh strainer * to separate the solids when it’s done. Measuring cups help portion the liquids and sweeteners, and a sturdy spoon is useful for stirring and mashing the fruit as it cooks. A potato masher is optional but helps extract every bit of flavor from the pears.
You’ll also need a ladle\and a large pitcher or bowl for serving. A sharp knife and cutting board are essential for slicing fruit, and a citrus juicer * can make quick work of the orange and lemon, if you have one on hand. To keep the cider warm for serving, transfer it to a slow cooker set on low.
Ingredients
This pear cider starts with ripe pears, orange and lemon slices simmered with fresh ginger for brightness. Cinnamon sticks, whole cloves and star anise add warmth and depth to the drink. Brown sugar and maple syrup sweeten the mix and bring a hint of rich, caramel flavor that complements the fruit.
You can adjust the sweetness to your taste or use honey or agave nectar * instead. Add a few apples for a more complex flavor, swap tangerine for orange or tinker with the spice blend to make it your own.
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Best pears for cider
You can use any variety you have on hand or combine a few for a balanced flavor.
Bosc pears are a great choice because they hold up well during simmering and have a deep, honey-like flavor. Asian pears have a crisp texture and mild flavor.
Bartlett pears are softer and sweeter, while Anjou pears have mild, floral notes.
Instructions
Pear cider takes a little time to make, but it’s pretty easy! Mainly, it just simmers on the stove for a few hours.
Layer the pear, orange and lemon slices in a large stock pot. Add the cloves, cinnamon sticks, star anise and minced ginger.
Cover with water. Bring to a simmer. Reduce the heat to low and cook for 2 hours.
After a couple of hours, the liquid will have reduced and the fruit will begin to come apart. Use a spoon or potato masher to mash the fruit more. Add 1-2 more cups water if it has reduced. Cook for another 1 hour.
Mash the fruit a little more. Pour the cider through a fine-mesh strainer * into a large pitcher or bowl to remove the fruit, spices and pulp. Use a spoon to press the juices out of the remaining fruit.
Stir in the brown sugar and maple syrup (or whatever sweetener you desire) until dissolved. Stir in alcohol if using. Ladle into mugs and serve warm.
Tips & tricks
- Extract all the pear flavor. Mash the fruit well before straining to extract as much flavor as possible.
- Add the alcohol last. If adding alcohol, stir it in after removing from the heat to avoid cooking it off.
- Taste as you go. Taste the cider before adding sweeteners and adjust the flavor gradually — pears can vary in sweetness.
How to serve Pear Cider
This drink is delicious served in all kinds of ways. Try it:
Warm or cold: Enjoy it steaming hot on a chilly day or pour it over ice for a crisp, refreshing version.
Non-alcoholic or spiked: Serve plain for a family-friendly drink or stir in bourbon, rum or brandy for adults, like we do with spiked apple cider. It would also be great subbed into this refreshing, iced apple cider mocktail.
In cocktails: Use it anywhere you’d use apple cider, like an apple cider mule or an apple cider margarita. I also love making a pear version of our apple cider sangria
Food pairings
This Pear Cider is lovely served warm on the stove during appetizer hour for Thanksgiving or any fall gathering. Cranberry brie bites or a charcuterie board (ideally with some pear butter) would be perfect.
Warm cider is great after dinner too. Enjoy it with a slice of cinnamon milk tart or this spiced pear and ginger crostata.
FAQ
Let the cider cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or enjoy chilled over ice.
Yes. Let it cool completely, then pour into freezer-safe containers, leaving space for expansion. Thaw in the refrigerator before reheating.
Absolutely. Try adding a few apples for a mixed-fruit version or see my Homemade Apple Cider for a classic base recipe.
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Pear Cider
ingredients
- 6 medium pears sliced (I used Bosc)
- 1 medium orange sliced
- 1 medium lemon sliced
- 1 tablespoon whole cloves
- 6 whole cinnamon sticks
- 3 whole star anise
- 1 (3-4 inch) piece ginger minced
- 10 cups water
- 1 cup brown sugar to taste
- ¼ cup pure maple syrup to taste
- 2 cups bourbon whiskey or rum, optional
instructions
- Layer the pear, orange and lemon slices in a large stock pot. Add the cloves, cinnamon sticks, star anise and minced ginger.6 medium pears, 1 medium orange, 1 medium lemon, 1 tablespoon whole cloves, 6 whole cinnamon sticks, 3 whole star anise, 1 (3-4 inch) piece ginger
- Cover with water. Bring to a simmer. Reduce the heat to low and cook for 2 hours.10 cups water
- Use a spoon or potato masher to mash the fruit. Add 1-2 more cups water if it has reduced. Cook for another 1 hour.
- Pour the cider through a fine-mesh strainer into a large pitcher or bowl to remove the fruit, spices and pulp. Use a spoon to press the juices out of the remaining fruit.
- Stir in the brown sugar and maple syrup (or whatever sweetener you desire) until dissolved. Stir in alcohol if using.1 cup brown sugar, ¼ cup pure maple syrup, 2 cups bourbon whiskey
- Ladle into mugs and serve warm.
notes
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Amy says
Why am I able to save some of your recipes through slickstream but not others like this one for pear cider? I really like your recipes but tend to forget about them when I can’t look at them because I couldn’t save them. Please let me know if I’m just missing something and should feel foolish or if some of your pages were just left out. Thanks in advance for looking into this for me.
Susannah says
Hi Amy! Thanks so much for letting me know about the trouble with Slickstream. I see it is happening on a few posts for me as well, so you’re not alone or missing anything! I’ve reached out to the support team for the software and they will look into it, but possibly it would be within a few days. I know it’s not quite the same, but for now you could use the green “save this recipe” box — you can enter your email and that will send the recipe to your inbox.