Pear cider is the fragrant, sweet fall companion to the ever-classic apple cider. This (non-alcoholic) homemade pear cider recipe is aromatic, cozy and brimming with delicious fall flavor!
When it comes to nature’s best autumn offerings, apples and pears might be neck and neck for the finish. We shouldn’t have to choose. Instead, let’s celebrate all the delicious flavor they both offer!
My Homemade Apple Cider is a classic family recipe and I love hearing from those of you who have already tried it! I wanted to do a little taste-testing and see if a pear cider was equally delicious… or perhaps even more so!
I love the flavor of fresh pears. Honestly? I think they’re such an underrated fruit.
They’re subtle, yet sweet, and add amazing flavor and texture to so many fall recipes. I love to use this fruit all year long- they’re included in Homemade Ravioli with Pear and Pecorino, Pear Salad Recipe with Walnuts and these Baked Cheese Pear and Prosciutto Crescent Rolls.
This pear cider recipe is so easy to make. In fact, it’s made almost exactly like stovetop potpourri! You just combine ingredients and allow it to simmer for hours, filling your home with an amazing aroma in the meantime!
Pear Cider Recipe
This non-alcoholic pear cider is an unfiltered drink made from pears, mulled with spices and mashed to release the flavors. It is served warm or cold.
It can also be enjoyed with or without alcohol. The options are endless. Learn how to make pear cider so you can create the best warm and cozy family memories!
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Pears – Any kind of pears will do! This isn’t a beauty contest, so it can be the perfect place to use your bruised, less-than-desirable pears from backyard trees, etc. if you’d like. Or simply choose your favorite flavor- our favorite is the Barlett Pear because it’s the sweetest!
- Oranges – Peeled and wedged. You can leave the peels on but this can add a touch more sour flavor to your cider.
- Brown Sugar – I love the rich flavor brown sugar adds to cider. You can use white granulated sugar, honey or agave if you prefer.
- Cinnamon – Ground or cinnamon sticks.
- Whole Cloves – For a note of spicy, warm fall and winter flavor.
- Allspice – So easy to make your own!
- Vanilla Bean Pod – Vanilla notes add another level of flavor in cider.
- Water
Variations
- Caramel Pear Cider – Add Fleur De Sel Caramel Sauce for a fun fall twist.
- Spiked Pear Cider with Bourbon – Simply add a shot of bourbon for a cozy cocktail!
- Pear Cider Bourbon Slush – Freeze with bourbon for a memorable slushee.
- Hot Buttered Pear Cider – Add butter and rum for a delicious, creamy cocktail!
- Rum Punch – Add 2 cups dark rum and sliced ginger.
- Pear Cider Sangria – Add white wine or sparkling wine to make a fall infused sangria!
- Apple Cider – Replace pears with apples.
- Substitute Mulling Spices – Replace oranges and spices with mulling spices.
How to Make
On the Stovetop
- First, place pear halves and orange slices in large stockpot and add water over medium high heat. Add sugar and spices.
- Bring to a boil, uncovered for one hour. Then cover, reduce heat to low and simmer two more hours.
- Now mash, using a potato masher or back of a wooden spoon to release the juices and flavors.
- Strain mixture using a fine mesh sieve or cheesecloth discarding any solids.
In a Slow Cooker
- Place pear halves and orange slices in crockpot and add water. Add sugar and spices.
- Cover, reduce heat to low and simmer 6-7 hours or high for 3 hours.
- Mash using a potato masher or back of a wooden spoon to release the juices and flavors.
- Strain mixture using a fine mesh sieve or cheesecloth discarding any solids.
How to Sieve Pear Cider
- Line your sieve or colander with several layers of cheesecloth and let the juice drip through on its own. This method is slower but very effective.
- Or, simply press the ingredients with the back of a wooden spoon against the sieve. This pushes the juices back into your pot – faster results!
Tips
- Leave orange peels on for more of a tart flavor to your apple cider.
- Because apples are already quite sweet, you can easily use less sugar in this recipe.
- Press the ingredients against your sieve or strainer to release all the extra juices.
Serving Suggestions
- Warm – Homemade Pear Cider can be served traditionally, warming everyone through and through on chilly fall days.
- Chilled – It can also be served chilled or over ice. In areas where fall weather can also be quite warm, this is incredibly refreshing!
- Frozen – Freezing your pear cider results in the perfect cider slush.
- In Cocktails – Make a Cinnamon Toast cocktail by adding Cinnamon Schnapps. You can also make Hot Buttered Cider with Rum and a half cup of butter!
- In Glaze – Pear Glaze is a delicious way to top all of your fall treats including cookies, pound cakes and more! Just add a couple tablespoons to this Easy Glaze Recipe!
How to Store
- At Room Temperature – It’s best served the day that you make it fresh, and then refrigerated any remaining cider.
- Refrigerate – Homemade pear cider will stay fresh for about 7-10 days if it’s refrigerated.
- Freeze – Store your pear cider in an airtight container, leaving at least 1/2 inch of space at the top, as fresh apple cider will expand as it freezes. Best used within 6 months.
How to Reheat
- In a slow cooker or sauce pan – Warm on low and bring to a simmer.
- In a microwave – in 60 second increments, stir cider at each pause to ensure it’s warmed through.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegetarian
- Vegan
More Fall Inspiration
Pear Cider
Ingredients
- 10 pears halved
- 1 orange sliced
- 4 cinnamon sticks or 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 1 tablespoon whole cloves
- 1 vanilla bean pod split
- ½ cup light brown sugar loosely packed or white granulated sugar, honey or agave
- 10 cups water
Instructions
- Place pear halves and orange slices in large stockpot and add water over medium high heat. Add sugar and spices.
- Bring to a boil uncovered for 1 hour.
- Cover, reduce heat to low and simmer 2 hours.
- Mash using a potato masher or back of a wooden spoon to release the juices and flavors.
- Strain mixture using a fine mesh sieve or cheescloth discarding any solids.
Julie’s Tips
To Make In a Slow Cooker
- Place pear halves and orange slices in crockpot and add water. Add sugar and spices.
- Cover, reduce heat to low and simmer 6-7 hours or high for 3 hours.
- Mash using a potato masher or back of a wooden spoon to release the juices and flavors.
- Strain mixture using a fine mesh sieve or cheesecloth discarding any solids.
Variations
- Caramel Pear Cider – Add Fleur De Sel Caramel Sauce for a fun fall twist.
- Spiked Pear Cider with Bourbon – Simply add a shot of bourbon for a cozy cocktail!
- Pear Cider Bourbon Slush – Freeze with bourbon for a memorable slushee.
- Hot Buttered Pear Cider – Add butter and rum for a delicious, creamy cocktail!
- Rum Punch – Add 2 cups dark rum and sliced ginger.
- Pear Cider Sangria – Add white wine or sparkling wine to make a fall infused sangria!
- Apple Cider – Replace pears with apples.
- Substitute Mulling Spices – Replace oranges and spices with mulling spices.
How to store
- At Room Temperature – It’s best served the day that you make it fresh, and then refrigerated any remaining cider.
- Refrigerate – Homemade pear cider will stay fresh for about 7-10 days if it’s refrigerated.
- Freeze – Store your pear cider in an airtight container, leaving at least 1/2 inch of space at the top, as fresh apple cider will expand as it freezes. Best used within 6 months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Delicious and I will make again. Plan to use less spices, as they overpowered the pear flavor. Thanks for sharing this recipe!
Thank you! I hope you try my Homemade Apple Cider next!
I’m so happy you enjoyed the cider! It’s definitely easy to customize according to your preference!
This looks lovely, excited to try today to use in a rum cocktail.
I have just found your site and am so excited. I am right now in process of making your pear cider and will love to converse more with you but I need to know your suggestion on HOW LONG SHOULD I CANN, PINT JARS IN A WATERBATH CANNER. I send all of my pear butter jars to my many grandchildren who live all over the US. This is what I give for Christmas Presents. I am a old grandma, 83, years old who still cans all of the fruit in my yard. The one special thing I like about your site is you recipe sizer feature. Everything I cook is for 1 person (me) and it is so frustrating to try to scale down all of the home made recipes. Right now I have done the basic heating and need to put it in the refrigerator so I can go to bed but I will finish it off tomorrow. Man does it smell good in here.
Re: pear cider;
How many pears, oranges, how much water, brown sugar, spices, etc. need specific measurements for making cider, thank you
Hi Deborah!
All the ingredients and step by step directions are included at the bottom of the post, in the printable recipe card. You can always hit the “jump to recipe” button at the top of a post and it will take you straight to the printable card.
I hope you enjoy,
Julie