If you’ve ever felt like your fall salads were missing that “wow” factor, let me introduce you to the Spiced Pear and Apple Cider Reduction Dressing. This isn’t just a vinaigrette; it’s a concentrated explosion of autumn flavors that transforms a simple bowl of greens into a gourmet experience.
Most dressings rely on raw vinegar and oil, but the secret here is the reduction. By simmering fresh pear juice and apple cider down into a thick, syrupy concentrate, we intensify the natural sugars and earthy notes of the fruit. When whisked with warm spices like ginger and cloves, it creates a velvety, complex dressing that tastes like it came from the kitchen of a Michelin-starred bistro.
Why You’ll Love This Recipe
- Concentrated Gourmet Flavor: The reduction process adds a depth of flavor you simply can’t get with store-bought versions.
- The Perfect Balance: It strikes the ideal chord between the tartness of cider vinegar and the mellow sweetness of ripe pears.
- Versatile Pairing: It’s stunning over arugula with goat cheese, drizzled over roasted root vegetables, or even as a glaze for grilled pork.
- Preservative-Free: A clean-label condiment that relies on fresh fruit and spices for its punch.
Recipe Card Info
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes (for the reduction)
- Total Time: 25 minutes
- Yield: Approx. 1 cup
- Difficulty: Easy-Intermediate
Ingredients
- 1 cup Fresh Apple Cider (unsweetened)
- 1/2 cup Pear Nectar or high-quality pear juice
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Extra Virgin Olive Oil (or Walnut Oil for a nutty twist)
- 1 tsp Dijon Mustard (acts as an emulsifier)
- 1/2 tsp Fresh Ginger, grated
- 1/4 tsp Ground Cloves or Allspice
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- The Reduction: In a small saucepan, combine the apple cider and pear nectar. Bring to a boil over medium-high heat, then reduce to a simmer.
- Concentrate the Flavor: Simmer for 15–20 minutes until the liquid has reduced to about 1/3 cup. It should look dark, syrupy, and coat the back of a spoon. Let it cool to room temperature.
- The Aromatics: In a medium bowl or a mason jar, whisk together the cider reduction, apple cider vinegar, Dijon mustard, grated ginger, and spices.
- Emulsify: Slowly drizzle in the olive oil while whisking vigorously (or put the lid on the mason jar and shake like crazy!). You want the oil and fruit reduction to become one creamy, cohesive liquid.
- Season: Taste and add salt and pepper as needed.
- Store: Keep in an airtight jar in the refrigerator for up to 2 weeks. The oil may solidify slightly when cold; just let it sit at room temperature for a few minutes and shake before using.
Chef’s Tips for Success
- Tip 1 (Watch the Pot): When the reduction starts to get thick, it can go from “perfectly syrupy” to “burnt sugar” very quickly. Keep an eye on it during the last 5 minutes.
- Tip 2 (The Oil Choice): While olive oil is classic, using a Walnut Oil or Hazelnut Oil elevates the “autumn” profile of this dressing significantly.
- Tip 3 (Pear Variety): If you can’t find pear nectar, you can blend a very ripe Bosc or Anjou pear and strain it through a fine-mesh sieve to get your 1/2 cup of fresh juice.
Encouraging Conclusion
This Spiced Pear and Apple Cider Reduction Dressing is more than just a topping—it’s the soul of the salad. It’s a wonderful way to bring seasonal intention into your daily meals.
