Peppered Pear

Peppered Pear

By Kristy Gardner -

I’m not going to lie. While summer has been good to me, I’m kind of looking forward to cooler evenings, hoodies, crunchy leaves, and drinking red wine again. Plus, you know, pumpkins.

But before the pumpkins come, apples, figs, and pears are aplenty. Pears are always my favourite. There’s a familiarity about them—like coming home after a long trip away. Or finding yourself in the company of good friends you haven’t seen in a while. Or that book whose cover has seen the bathtub two times too many.

It’s fall—time to bid adieu to margaritas and clear the bar for The Peppered Pear. A respite from the dog days of summer, The Peppered Pear tempts us with warm spices, woodsy undertones, and lots of sweet, succulent, fresh pear juice. Tuck into one as the evening allows.

Serves 2

  • 2 medium ripe Bartlett pears, divided
  • 1 tsp ground cardamom or 5–6 cardamom seeds
  • juice of 1 lemon
  • 3 shots Maple Leaf Spirits Pear Liqueur
  • ice
  • 2 sprigs of fresh rosemary
  • freshly cracked black pepper

Roughly dice 1½ pears. Place in a martini shaker or large Mason jar along with the cardamom and lemon juice. Muddle well until pears are broken down and mushy. Add the pear liqueur, top with ice, cover and shake vigorously for about 1 minute. Strain the liquid through a small fine mesh strainer, dividing it evenly between two glasses. Slice 2 rounds from the remaining pear half and skewer with a sprig of rosemary to garnish each drink. Finish with a crack of black pepper. Enjoy.

Freelance writer and photographer Kristy Gardner has a penchant for locally grown organic food, seasonal cocktails, carbs, bad ’80s films, bourbon, and pigs. Find her at