The motivation for this sweet dessert mead recipe is as follows:
My wife & I made a pear liqueur dessert, where the 10 pears were peeled and simmered/boiled in sugar, water, 2 cinnamon sticks, and 4 whole cloves until the pears were tender, then the pears were removed and the syrup and spices were simmered/boiled for another 15 minutes.
The syrup is wonderful (especially on ice cream : ), hence I am wondering, has anyone boiled a syrup that has the "desired flavour" that is then added to the must to provide the flavouring, instead of just putting the spices whole in the must to extract flavour during the ferment??
Proposed Recipe (1 gallon):
Boil peeled quartered pears in a cup of HONEY (rather than sugar), water to cover the pears, 2 cinnamon sticks & 4 whole cloves for 10 mins,
remove pears and add to carboy,
Boil syrup for another 15 mins (reduce the syrup a little), cool and strain the syrup,
Add strained syrup to the carboy
Add honey (3-1/2 lbs), water & yeast (& nutrient)
My wife & I made a pear liqueur dessert, where the 10 pears were peeled and simmered/boiled in sugar, water, 2 cinnamon sticks, and 4 whole cloves until the pears were tender, then the pears were removed and the syrup and spices were simmered/boiled for another 15 minutes.
The syrup is wonderful (especially on ice cream : ), hence I am wondering, has anyone boiled a syrup that has the "desired flavour" that is then added to the must to provide the flavouring, instead of just putting the spices whole in the must to extract flavour during the ferment??
Proposed Recipe (1 gallon):
Boil peeled quartered pears in a cup of HONEY (rather than sugar), water to cover the pears, 2 cinnamon sticks & 4 whole cloves for 10 mins,
remove pears and add to carboy,
Boil syrup for another 15 mins (reduce the syrup a little), cool and strain the syrup,
Add strained syrup to the carboy
Add honey (3-1/2 lbs), water & yeast (& nutrient)