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Autumn Embrace

Prep Time2 hrsCook Time35 minsCategory
Spirit
 River Rose Gin
Directions
 24 oz River Rose Gin (one Bottle)
 8 pears
 1 cup brown sugar
 1 cup boiling water
 cinnamon sticks (cassia cinnamon bark is best, but I have used regular cinnamon sticks)
 1 vanilla bean
 8 oz Lemon Juice (fresh juiced and strained is best)
 6 tbsp Maple Syrup
 Pear Slices, Cinnamon Sticks, Whole
 Star Anise
Directions
1

Preheat oven to 400 degrees F.

2

Dissolve 1 cup of brown sugar into 1/2 cup of boiling water.

3

Peel, halve, and core 8 pears.

4

Arrange in a roasting pan, pour brown sugar syrup over pears and arrange 8 cinnamon sticks over pears.

5

Cut 1 vanilla bean lengthwise; scrape out the seeds and add seeds and bean pod to roasting pan with pears.

6

Roast for 35 minutes.

7

Remove cinnamon and vanilla bean pod and puree pears in a blender or food processor.

8

If possible, let the pear puree, roasted cinnamon, River Rose Gin, and lemon juice infuse together overnight, and strained the entire mixture twice through cheesecloth and a fine mesh strainer.
After straining, add maple syrup to taste.
You can also add a bit more lemon juice to taste if you feel the punch needs more acidity.

Ingredients

Spirit
 River Rose Gin
Directions
 24 oz River Rose Gin (one Bottle)
 8 pears
 1 cup brown sugar
 1 cup boiling water
 cinnamon sticks (cassia cinnamon bark is best, but I have used regular cinnamon sticks)
 1 vanilla bean
 8 oz Lemon Juice (fresh juiced and strained is best)
 6 tbsp Maple Syrup
 Pear Slices, Cinnamon Sticks, Whole
 Star Anise

Directions

Directions
1

Preheat oven to 400 degrees F.

2

Dissolve 1 cup of brown sugar into 1/2 cup of boiling water.

3

Peel, halve, and core 8 pears.

4

Arrange in a roasting pan, pour brown sugar syrup over pears and arrange 8 cinnamon sticks over pears.

5

Cut 1 vanilla bean lengthwise; scrape out the seeds and add seeds and bean pod to roasting pan with pears.

6

Roast for 35 minutes.

7

Remove cinnamon and vanilla bean pod and puree pears in a blender or food processor.

8

If possible, let the pear puree, roasted cinnamon, River Rose Gin, and lemon juice infuse together overnight, and strained the entire mixture twice through cheesecloth and a fine mesh strainer.
After straining, add maple syrup to taste.
You can also add a bit more lemon juice to taste if you feel the punch needs more acidity.

Autumn Embrace
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Mississippi River Distilling Company

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