Wilder Recipes: Pear Syrup

Natalie Weisner started the The Stand - a Brooklyn business that produces syrups, marmalades, preserves, conserves and garnishes. She shared her recipe for pear syrup with Wilder in the Autumn issue. Follow her simple instructions below or The download a PDF recipe card here.

- Start with 6 to 8 pears. Wash, core and chop the pears.

- Put the chopped pears in a heavy bottomed pan, cover with water. Boil, stirring until pears begin turning to a lump puree. Remove from heat.

- Using a sieve, strain the pear puree. Measure the extracted pear juice and add equal part sugar.

- Return to the pot and simmer until the sugard has dissolved. Add there tablespoons fresh squeezed lemon juic

- for each cup of the pear/sugar mixture. Take off the heat. Put in clean glass jars, refrigerate.

Images shot by Weston Wells

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