Tips on reducing nectar to syrup? - Tiki Drinks and Food

K kick_the_reverb Tiki Socialite Escondido, CA Joined: Jul 17, 2002 Posts: 581	K kick_the_reverb Posted posted on Sun, Jan 9, 2005 1:29 AM Hi, Lately I've been experimenting with a some nectars, especaily pear nectar. Trouble is that in order to feel them you need a large quantity which makes a huge drink that only has 2 Oz of rum. So I though, why not fortify with pear syrup. Turned out my supplier of Monin doesn't have it, and I didn't want to order it. Since I have a few bottles of nectar to experiment with, I though why not reduce it and see how it goes. I have read online recipes that say you need to take juice, add sugar, a little lemon and cook...but to me this seems like adding extra sugar to something that already is full of it. Do you think I can just cook the nectar until it becomes thick enough? did anyone try this before? Thanks, Ran

Hi,
Lately I've been experimenting with a some nectars, especaily pear nectar. Trouble is that in order to feel them you need a large quantity which makes a huge drink that only has 2 Oz of rum. So I though, why not fortify with pear syrup. Turned out my supplier of Monin doesn't have it, and I didn't want to order it. Since I have a few bottles of nectar to experiment with, I though why not reduce it and see how it goes.
I have read online recipes that say you need to take juice, add sugar, a little lemon and cook...but to me this seems like adding extra sugar to something that already is full of it. Do you think I can just cook the nectar until it becomes thick enough?
did anyone try this before?

Thanks,
Ran

Post #134650 by kick_the_reverb on Sun, Jan 9, 2005 1:29 AM