TT National | Carbonated Pears

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.

Recipe from Francis Ang, Fifth Floor, San Francisco

Carbonated Pears
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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
  1. 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.
  2. 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.
  3. 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.
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