Spiced Pear Apple Cider Dressing

This spiced pear and apple cider reduction dressing captures the cozy essence of autumn with sweet pears, tangy cider, and warm spices, all blended into a smooth and velvety vinaigrette. It brings a bright, seasonal twist to salads or roasted vegetable dishes, evoking memories of crisp fall days and festive gatherings around the table.

I first made this dressing after an orchard visit that inspired me to bottle the smells and tastes of fall. Since then, it has become my go-to for elevating simple salads during the cooler months.

Ingredients

• Pears: Two ripe pears peeled cored and chopped to add natural sweetness and body choose firm but fragrant fruit
• Apple cider: One cup of apple cider to provide tang and depth fresh unfiltered cider is best for flavor intensity
• Honey: One tablespoon honey for subtle sweetness opt for mild floral honey to avoid overpowering the fruit
• Cinnamon stick: One cinnamon stick to infuse warm spice without bitterness look for fresh and fragrant sticks
• Cloves: Two whole cloves gently add aromatic warmth fresh whole cloves create a cleaner taste than pre ground
• Salt: Half teaspoon salt balances sweetness and enhances flavor complexity
• Dijon mustard: Half teaspoon Dijon mustard adds subtle pungency and helps emulsify the dressing
• Apple cider vinegar: Two tablespoons apple cider vinegar to brighten and sharpen the profile
• Olive oil: One third cup olive oil for smoothness and healthy fat content extra virgin is preferred for flavor
• Black pepper: Freshly ground black pepper to taste for a gentle spicy finish

Instructions

Simmer the Fruit and Spices:

Combine the chopped pears apple cider honey cinnamon stick and cloves in a small saucepan. Bring the mixture to a boil over medium high heat then reduce to a gentle simmer. Cook uncovered for about 12 to 15 minutes or until the pears are very soft and the liquid has reduced by half. This simmering step intensifies the flavors and thickens the dressing base.

Strain and Cool:

Remove the cinnamon stick and cloves discarding them. Transfer the cooked fruit and cider mixture into a blender or use an immersion blender directly in the pan. Purée until completely smooth and silky. Allow this purée to cool to room temperature. This is important so the oil stays emulsified later without separating.

Add Remaining Ingredients:

Once cooled add the salt Dijon mustard apple cider vinegar and a few grinds of freshly ground black pepper to the purée. Blend or whisk thoroughly to combine everything evenly.

Emulsify with Olive Oil:

Slowly drizzle the olive oil into the mixture while whisking continuously or blending to create a nice creamy emulsion. This gradual addition ensures that the oil and vinegar mixture stays stable and glossy instead of separating.

Check Seasoning and Adjust:

Taste the dressing and add more salt pepper or vinegar according to your preference. The goal is a well balanced vinaigrette with hints of sweet spice and acidity.

Serve or Store:

Use the dressing right away or store it in a sealed container in the refrigerator for up to five days. Shake well before each use as natural separation is expected.

Concentrating the cider’s tang alongside soft pears is magical. I’m reminded of family gatherings during fall when the kitchen smells of cinnamon and fresh fruit linger long after the pies are baked.

Storage Tips

Store in a glass jar or airtight container in the refrigerator. Give it a good shake or whisk before each use because separation happens naturally but does not affect taste or quality. It lasts about five days fresh.

Ingredient Substitutions

Swap honey with pure maple syrup for a vegan and earthier sweetness that complements the fall vibe beautifully. Use ripe Fuyu persimmons instead of pears to introduce a silky texture and floral notes. Replace apple cider with pear juice for a milder less tangy base if preferred.

Serving Suggestions

Drizzle over bitter greens like arugula or radicchio for a pleasant contrast. Use to dress grain salads featuring quinoa farro or barley. Pair with roasted squash or sweet potatoes and dollops of tangy goat cheese. Sprinkle toasted nuts such as pecans over salads dressed with this for crunch and extra richness.

This spiced pear and apple cider reduction dressing adds seasonal warmth to salads and roasted vegetables. Shake well before serving to re emulsify.

Your Recipe Questions Answered

→ Why does the dressing separate after storing?

Natural emulsions tend to separate over time. Simply shake or whisk the dressing vigorously before each use to restore its creamy texture.

→ Can I substitute ground spices for whole cinnamon and cloves?

Yes, use 1/4 teaspoon ground cinnamon and a pinch of ground cloves added with the pears, then strain the mixture well for a smooth result.

→ How can I thin a dressing that is too thick?

Whisk in small amounts of extra apple cider or cider vinegar, a teaspoon at a time, until you reach the desired pouring consistency.

→ Is this dressing very sweet?

No, the combination of salt, Dijon mustard, and vinegar balances the sweetness from fruit and honey, resulting in a well-rounded flavor.

→ What are some serving suggestions for this dressing?

Try it on bitter greens, grain salads, or with roasted squash and fresh goat cheese. Garnish with toasted pecans or pair with cranberry compote for festive flair.