Roasted Pear Puree
2 ripe pears, halved and cored
2 tablespoons clove honey
juice of half a lemon
Preheat oven to 375 degrees fahrenheit. Cut the pears and remove their cores. Whisk honey with 1 tablespoon of hot water.
Drizzle a quarter-sized dab of honey syrup onto the cut side and into the core area of each pear, then place cut side down on a foil-lined baking sheet.
Drizzle remaining honey syrup on the skin side of the pears, then roast in oven for 45 minutes until the skins are wrinkled and the pears are tender and velvety.
Let cool, remove skin, then place the roasted pears into a blender or food processor.
Add lemon juice and puree until smooth. Store in refrigerator for up to one week. Enjoy leftover puree by the spoonful.
Rosemary Simple Syrup
1 cup water
1 cup Demerara or Turbinado sugar
3 sprigs of fresh rosemary
Heat water and sugar in a medium saucepan over medium-high heat. Stir until sugar dissolves then add rosemary sprigs. Once it reaches a rolling boil, lower to medium heat and let lightly boil for 5 minutes. Remove from heat and place a lid on the saucepan to let simple syrup continue to infuse for an additional 10 minutes.
Strain into a clean glass jar or container and store in the refrigerator for up to one week. Add to cocktails, sparkling water, tea, lemonade, etc.
Sparkling Roasted Pear Cocktail
1 ounce roasted pear puree, chilled
1/2 ounce rosemary simple syrup, chilled
1 ounce brandy
1 1/2 ounces ginger beer, chilled
Fresh rosemary sprig for garnish
Add roasted pear puree, rosemary simple syrup, and brandy to a champagne flute and stir until well mixed. Top with ginger beer and garnish with a rosemary sprig.