If you are canning pears this season, don’t throw out the peels or cores. Make faux pear balsamic vinegar!
Why would anyone make faux balsamic vinegar? For one it tastes great and given it takes 25 years to make the authentic thick stuff we love. Neither of us are patient enough for that.
Pear peelings and cores (4 cups at least)
Fill a jar with pear peelings and cores.
Pour 3/4 full with red wine vinegar then add apple cider vinegar to cover the pear peelings.
Allow mixture to sit in a cool dark spot for a couple of weeks. Invert jar a few times each day.
After a couple of weeks strain out the liquid and measure into a heavy bottom sauce pan. For each cup of liquid add 2 Tbsp honey. Bring liquid to a boil over medium heat. Stir to ensure the honey is incorporated and does not burn on the bottom of the pan.
After about 15- 20 minutes the liquid will be reduced to about 1/4 of the original amount and be thicker. Allow to cool then bottle in an airtight container. Store in a cool, dark pantry.
We use this in salad dressings or a a glaze on pork or chicken.