Fall is just around the corner and we’re celebrating with a cocktail! These beauties are made with roasted pears drenched in maple syrup, Organic Taylor & Colledge Vanilla Bean Paste with Seeds, and cinnamon. We’re adding a splash of apple brandy and some sparkling hard pear cider to the mix, too. The result? A beyond delicious cocktail that’s full of fall flavor!
Thanks to our friends at Taylor & Colledge for sponsoring this post! All opinions are my own.
I know, I know, I’m being a little premature with the whole “fall is coming!!!” thing but really, is it ever too early to start thinking about fall or enjoying fall foods? No. Nope. Nada. And never fear, this cocktail is a cold cocktail not a hot one – since, you know, the weather likes to stay in the 80s and 90s until the last week of October *eye roll*.
The star ingredient in this cocktail is the Organic Vanilla Bean Paste with Seeds from Taylor & Colledge. It elevates the flavor of the pears and the maple syrup in the most amazing way! Their vanilla bean paste is sustainably grown and the quality is top notch – its made using 100% pure vanilla beans! Even my husband commented on the added flavor the vanilla bean paste gives to this drink.
So, to sum up, don’t skip the vanilla bean paste here, folks! It really helps MAKE this drink!
How to Make Roasted Pear Cocktails
Ok, if these cocktails sound intimidating because of the name – I promise you they’re SO simple to make! Let’s walk it through.
First, slice your pears in half and pour a mixture of vanilla bean paste, maple syrup, cinnamon, and nutmeg on them. We’re going to roast them for about 20 minutes.
Once they’re done, scoop out the seeds and pull out the stems. Slice the pears in half again.
Blend the pears in your food processor (or in a blender) with a bit of water until they’re all broken down – it will look a bit like applesauce. Trust! This is going to be yummy – promise.
Press the pear mixture through a sieve to remove the peels. You’ll be left with a bowl full of roasted pear goodness.
Next, we’ll assemble our drinks! This is the really fun part. Dip the rims of your glasses in a mixture of maple syrup and vanilla bean paste, then dip them in some coarse sugar. YUM.
Add ice to the glasses. Add the apple brandy, then the roasted maple vanilla pear mixture, then your sparkling pear hard cider. Gently stir to combine all the ingredients. That’s it! I added cinnamon sticks and pear slices to my cocktails to make them look super fancy but that step is optional. These cocktails are SO great for a crowd! You could also cut down the recipe if you just want to make 2 cocktails (included in recipe notes below).
I also found that the pear mixture keeps well in the fridge for a few days. So, basically, you can have a Pear Cocktail at a moment’s notice now. Perfect.
You can learn more about Taylor & Colledge’s commitment to fair and ethically sourced vanilla by visiting their website and if you can’t find their Organic Vanilla Bean Paste with Seeds in a grocery store near you, you can order it through Amazon.
Happy (almost) fall!
Did you make this recipe? Snap a photo and leave a comment!
Vanilla Maple Roasted Pear Sparkling Cocktails
These beauties are made with roasted pears drenched in maple syrup, vanilla bean paste, and cinnamon. We're adding a splash of apple brandy and some sparkling hard pear cider, too.
For the Roasted Pears
- 3 medium ripe pears
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 5 TBSP maple syrup
- 1 tsp Taylor & Colledge Organic Vanilla Bean Paste
For the Cocktails
- 8 ounces apple brandy
- 16 ounces hard pear cider
- 3/4 tsp Taylor & Colledge Organic Vanilla Bean Paste
- 3 TBSP maple syrup
- coarse cane or raw sugar
- fresh pear slices
Prep: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Roast the Pears: Slice each pear in half. Place on prepared baking sheet. In a small bowl, whisk together the cinnamon, nutmeg, maple syrup, and vanilla bean paste. Pour over the pears and get them really well coated in the mixture on all sides.
Roast for 20 minutes. The excess mixture will run off on to the parchment paper and may look a bit burnt - that's totally fine. Scoop out the seeds and pull out the stems.
Slice each pear in half again. Add to a food processor with 2 TBSP water. Blend until you have a smooth sauce like mixture. Press this mixture through a sieve to remove the peel.
This mixture can be stored in the fridge and used in cocktails for up to 5 days.
Make the Cocktails: Mix together maple syrup and vanilla bean paste on a small plate. Add some coarse cane or raw sugar onto another plate. Dip the rims of your glasses in the syrup, then into the sugar mixture.
Add ice to the glasses. Add 1 ounce apple brandy to each glass, 3 TBSP of the pear mixture, then 2 ounces of the hard pear cider. Gently stir with a long spoon. Enjoy immediately!
Make Ahead + Store: The pear mixture can be stored in the fridge and used in cocktails for up to 5 days. Assemble cocktails when/as desired using this mixture!
NOTES ABOUT ADJUSTING SERVING SIZE: The serving size of this recipe is VERY easy to manipulate. To make more or less, you can cut the recipe in half or even in quarters, and you can double it if you want to make drinks for an even bigger crowd.
Mocktail Version: To make this a mocktail, omit the apple brandy, and use a non-alcoholic pear cider, pear juice, or apple juice. If using a non-sparkling juice, add some club soda.
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