How to pair mezcal with fruit? Our ongoing series highlights what to pair with mezcal
When pairing a Michoacan mezcal, your mind may immediately go to the state’s delicious regional foods–carnitas, chicharron, and sopa tarasca…But it can be fun to introduce something completely different to bring out other aspects of the spirit. Today the mezcal in question is this cupreata expression from family-owned and operated Hacienda Oponguio represents the Michoacan terroir. The flavors are clean and layered with roasted agave, citrus, herbs, and a touch of black pepper. This is a tasty sipper on its own, but comes to life even more when paired. The grassy freshness makes it the perfect mezcal to pair with fruit, which enhance the herbal notes while also allowing the cooked agave roastiness to come through.
How to pair mezcal with fruit? It can be as simple as slicing and plating, but if you want to get a a bit fancier, poached pears are a classic choice, both simple and elegant. This dish is packed with flavor, but also leaves room for a mezcal pairing to shine. Using a mix of spices, with restraint, creates a tapestry of flavors that play nicely with the layers in agave spirits. The sweetness also provides a canvas for the spicy and piquant agave notes to emerge. Add in a hint of herbal notes from the cupreata, and you have a mezcal and fruit pairing that enhances the subtle spices of the poaching liquid while adding depth and complexity. Together, they celebrate the harmony of simple ingredients and refined flavors, offering a unique take on dessert that’s both comforting and sophisticated.
It might be tempting to add mezcal to the poaching liquid itself, but I found that the pairing sings more when enjoyed next to each other, rather than cooked into the pears. If pears aren’t your thing, this could also work well with fresh quince. I recommend keeping it simple with a scoop of vanilla ice cream or whipped cream, though if you must get fancy, a nutty flavor ice cream like hazelnut gelato could also work without overwhelming the pairing.
Recipe: Easy Poached Pears
Ingredients:
- 4 ripe but firm pears (Bosc or Anjou work well), peeled and cored
- 2 cups water
- 1 cup sugar
- 1 cinnamon stick
- 1 allspice berry
- 2 star anise pods
- 1 vanilla bean, split (or 1 tsp vanilla extract)
- Zest of 1 orange
- Juice of 1 orange
- Nutmeg and vanilla ice cream for serving
Instructions:
- Prepare the poaching liquid: In a large saucepan, combine water, sugar, cinnamon stick, star anise, allspice, vanilla bean, orange zest, and orange juice. Stir over medium heat until the sugar dissolves and the liquid begins to simmer.
- Poach the pears: Gently place the peeled pears into the poaching liquid. Cover with a lid or parchment paper to keep the pears submerged, and simmer on low heat for 20–30 minutes, or until the pears are tender but still hold their shape. Rotate them occasionally for even poaching.
- Reduce the syrup: Once the pears are cooked, carefully remove them from the saucepan and set aside. Increase the heat and simmer the poaching liquid until it thickens into a syrupy consistency, about 10 minutes.
- Serve: Serve the pears warm or chilled, drizzled with the syrup, a scoop of vanilla ice cream, and a dusting of freshly grated nutmeg.
Leave a Comment