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Pear-Ginger Shooters

Fresh ginger and fragrant cinnamon infuse this chilled pear soup. Serve it in large shot glasses. Guests may add a splash of vodka if they like.
  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 25 min
  • Cook: 4 hr 20 min
  • Yield: 12 servings, about 1/3 cup each
  • Nutrition Info
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4 ripe Anjou pears, peeled and quartered

1 cup apple cider

1 cup dry white wine

1-2 tablespoons minced fresh ginger or ginger juice (see Note)

1 tablespoon lemon juice

1 4-inch cinnamon stick

1/4 teaspoon salt

1 1/2 tablespoons honey


  1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.
  2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.
  3. Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you¿d use fresh ginger. Find it in specialty stores or online at
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