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Written by Jason Logsdon

Pear Ginger Vinegar Infusion Recipe

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Sweet pears and spicy ginger meld together wonderfully yet they are a pairing that is often overlooked. I like to infuse them into a flavorful vinegar that is fantastic on sushi or sprinkled over steamed fish. You can play with the balance of the infusion by changing the ratio of pear to ginger to push it sweeter or spicier as you like. The pickled pears are also a great addition to a chutney or as a garnish.

Pear ginger whipping siphon infused vinegar

Modernist Tools, Ingredients, and Techniques Used

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Pear Ginger Vinegar Infusion Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 30 Minutes

Pear Ginger Vinegar Infusion Ingredients

For the Pear-Ginger Vinegar Infusion

2 pears
2" piece ginger (50mm)
1.5 cups rice wine vinegar

Pear Ginger Vinegar Infusion Instructions

For the Pear Ginger Infusion Vinegar

Make sure the rice wine vinegar is at least room temperature or slightly warmer.

Core the pears and coarsely chop. Grate or thinly slice the ginger. Put the pears and ginger into the whipping siphon. Pour the rice wine vinegar into the whipping siphon.

Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the vinegar and let sit for at least 5 minutes before using.
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Pear Ginger Vinegar Infusion Recipe

PT30M Ingredients: 2 pears 2\ piece ginger (50mm) 1.5 cups rice wine vinegar
4 stars - based on 90 reviews
Sweet pears and spicy ginger meld together into a flavorful vinegar infusion that is fantastic on sushi or sprinkled over steamed fish. The resulting pickled pears make a great addition to a chutney.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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