Salted Pear Cordial
Yield
- Yield
- 1500 ml
Prep ingredients
- 500 g Pear
- 1000 g Sugar
- 3 g Salt
- 450 g Water
- 38 g Citric Acid
Instructions
Combine the pear and sugar and put in a zip-lock bag. Sous vide at 65°C for 6 hours. Strain the solid part with a fine strainer to get the pear oleo saccharum. Combine the rest (water, salt, citric acid) with the pear oleo saccharum. Chill before use.
