JuicesEuropeanEasy

Fresh Pear Juice with Cinnamon

Name: Fresh Pear Juice with Cinnamon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: European
Ingredients: 2¼ lb (1000 g) ripe Bartlett or Anjou pears, washed, cored and cut into 1-inch (2.5 cm) chunks, skin left on (about 5 medium pears); 2 tbsp (30 ml) fresh lemon juice, freshly squeezed, seeds removed (from about 1 lemon); 1 stick (3 inch) (8 cm stick) cinnamon stick, broken in half; ½ cup (120 ml) water, cold, for the cinnamon infusion (plus extra for blender method if needed); 1 tbsp (21 g) honey or maple syrup, optional, to sweeten if pears are not very sweet (optional); ¼ tsp (0.6 g) ground cinnamon, for dusting on top (optional)

From the MyKitchenBank Kitchen

Silky, naturally sweet pear juice brightened with lemon and infused with warm cinnamon. Made with a juicer or a blender, it tastes like a chilled autumn orchard in a glass.

Prep: 15 min
Cook: 5 min
Wait: 40 min
Total: 1 hr
Makes: About 4 cups (1 liter), 4 servings of 1 cup (250 ml)

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Ingredients

4 servings

2¼ lb (1000 g) ripe Bartlett or Anjou pears, washed, cored and cut into 1-inch (2.5 cm) chunks, skin left on (about 5 medium pears)
2 tbsp (30 ml) fresh lemon juice, freshly squeezed, seeds removed (from about 1 lemon)
1 stick (3 inch) (8 cm stick) cinnamon stick, broken in half
½ cup (120 ml) water, cold, for the cinnamon infusion (plus extra for blender method if needed)
1 tbsp (21 g) honey or maple syrup, optional, to sweeten if pears are not very sweet (optional)
¼ tsp (0.6 g) ground cinnamon, for dusting on top (optional)

Equipment (7)

Centrifugal or slow juicer (or a high-speed blender)
Small saucepan (1-quart / 1 liter)
Fine-mesh sieve
Nut milk bag or cheesecloth (for blender method)
Large bowl or 1-quart (1 liter) pitcher
Citrus juicer or fork
Cutting board and chef's knife

Steps

Before you start

Chill the pears in the fridge for at least 1 hour if you can; the juice will be cold right away.
Choose ripe pears that give slightly near the stem. Underripe pears give thin, bland juice; overripe ones turn mushy and brown quickly.
Cinnamon is infused into a quick syrup first, so it blends smoothly instead of leaving gritty powder in the juice.
No juicer? Use the blender-and-strainer method in step 5.

1
Infuse the cinnamon
- Combine the water and cinnamon stick halves in a small saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low and simmer 5 minutes.
- If using honey, stir it in now until fully dissolved.
- Remove from heat.
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Ready when: Liquid smells strongly of cinnamon and is pale amber
Tip: Keep it to a gentle simmer; boiling hard evaporates the water and makes the infusion bitter.
2
Steep and cool
- Leave the cinnamon stick in the pan and let the liquid cool to room temperature, about 20 minutes.
- Then transfer the pan to the fridge for 20 more minutes so it is fully cold.
- Remove and discard the cinnamon stick.
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Ready when: Liquid is cold to the touch
Tip: Mixing warm syrup into juice dulls the fresh flavor and speeds browning.
3
Prep the pears
- Wash the pears well since the skin stays on for extra flavor and fiber.
- Halve and core them, removing stems and seeds, then cut into 1-inch (2.5 cm) chunks.
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Ready when: Chunks are uniform and seed-free
Tip: Juice the pears right after cutting; cut pears oxidize and brown within minutes.
4
Add lemon to the pitcher
- Pour the lemon juice into a 1-quart (1 liter) pitcher or large bowl.
- The acid will protect the pear juice from browning when it lands.
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Tip: Strain lemon juice through a sieve to catch seeds and pulp.
5
Juice the pears
- Feed the pear chunks through a juicer a handful at a time, collecting the juice in the pitcher.
- Alternatively, blend all pear chunks with ½ cup (120 ml) cold water on high for 60 seconds until completely smooth, then pour through a fine-mesh sieve lined with a nut milk bag, squeezing firmly.
- You should have about 3 cups (700 ml) of juice.
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Ready when: Pulp looks dry and crumbly; juice is cloudy pale gold
Tip: Pears are soft and pulpy, so a slow juicer yields more than a centrifugal one.
6
Combine and taste
- Pour the chilled cinnamon infusion through a fine-mesh sieve into the pear juice and stir well.
- Taste.
- Add honey or a squeeze more lemon if you want it sweeter or brighter.
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Ready when: Juice tastes balanced: sweet, lightly tart, with a warm cinnamon finish
Tip: Add the infusion a little at a time; it is concentrated and can overpower mild pears.
7
Serve
- Stir the juice once more because pear pulp settles.
- Pour into 4 glasses over ice if you like and dust each lightly with ground cinnamon.
- Serve right away.
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Ready when: Juice is evenly mixed and cold
Tip: Sprinkle cinnamon sparingly; it floats and clumps if added heavily.

Good to know

Tips

Leave the skin on: it adds flavor, color and nutrients, and pear skin is thin enough to juice smoothly.
Pear juice is naturally cloudy and thick; for a clearer juice, let it settle 10 minutes and pour through a fine sieve.
Chilled pears and a chilled infusion keep the juice fresh and avoid watery ice dilution.
Press the pulp firmly in the bag or sieve; this releases the last 2–3 tablespoons of juice.

Make ahead

"The cinnamon infusion can be made up to 3 days ahead and kept covered in the fridge. Juice the pears just before serving for the best color and flavor."

Storage & reheating

"Room temperature: not recommended, serve within 30 minutes. Fridge: store in a sealed jar filled to the top for up to 48 hours; stir or shake before pouring, as it separates. Freezer: freeze in airtight containers leaving 1 inch (2.5 cm) headspace for up to 3 months; thaw overnight in the fridge and shake well. Juice is served cold and is not reheated."

Substitutions

ripe Bartlett or Anjou pears → Bosc or Comice pears. Bosc gives a spicier, denser juice; Comice is very sweet and creamy. Reduce lemon slightly with Comice.
cinnamon stick → ½ tsp ground cinnamon. Whisk into the warm water, then strain through a fine sieve or coffee filter to remove grit.
honey or maple syrup → maple syrup or agave. Use the same amount; for a vegan version choose maple syrup or agave.
fresh lemon juice → fresh lime juice. Gives a slightly sharper, more floral tang; use the same amount.