ISO pear cardamom vinegar

[cloudysmom]

Somewhere I recently (or maybe not so recently the older I get the faster time flies) I saw a recipe for a homemade pear cardamom vinegar. I was hoping it was this board but I can't seem to find it with my poor search skills. Does that ring a bell with anyone? I would really like to make it as a Christmas gift for my Dad who loves!!! cardamom.

thanks for any help

[JackieO]

Sorry I can't help you out, but I'd be most interested in the same product! I have a pear balsamic vinegar that I have been using over the last year to dress spinach salads with bleu cheese, walnuts and dried cranberries. The added kick of cardamom would be awesome! (I come from a Swedish cook lineage, and cardamom is a premier ingredient.)

hope you can find an answer -- and if it's from another board, please come back here to let us know, ok??

Good luck!

[cookieee]

Hi cloudysmom, sorry, I don't have it either, but if you don't find it, I do have a recipe for Golden Curried Oil with cardamom. I also have a recipe for Almond Fudge, made with almonds, no chocolate, but it does call for 1/2 tsp of cardamom.

[Randi R]

sounds fantastic, if you find the recipe please post it !!

[cloudysmom]

I can't seem to find this recipe anywhere. Maybe it was in a dream. So is there anyone out there that makes infused vinegars. How would I go about making a pear vinegar? What kind of vinegar white, cider, white wine? Just put a few slices of pear and some cardamom seeds in a bottle with the vinegar and let it infuse for a couple of weeks? Help!!! I've become fixated on making this for my Dad.

Thanks again

[cloudysmom]

OK I found it. I copied and pasted this from the website I hope it worked. I haven't had much luck with that in the past. Now next question. Would you use the same quanities? IE 1 1/2 cups pears and 1 1/2 tsp cardamom. Would you still use the salt. Again any help from people who make infused vinegars would be greatly appreciated.

BERRY DELICIOUS VINEGAR
Makes about 3 cups
Vinegar will keep about 1 year at room temperature, or you can store it refrigerated if you want the color to stay red longer. If stored at room temperature, the red color will “brown out” a bit—but the flavor will still be d’lish. You can also use other seasonal fruits with this recipe and/or add herbs or spices. The sugar and salt can be omitted for just a straight fruit vinegar. Some flavor combinations that I have enjoyed are peach-tarragon, cherry-star anise (you don’t need to pit the cherries, just squish them) and pear-cardamom.
1 1/2 cups marionberries, blackberries or raspberries (or use a combination of any fresh berries)
3 cups white wine vinegar or white distilled vinegar
6 tablespoons sugar
1 1/2 teaspoons kosher salt
Place berries in a stainless steel bowl or pot or a glass cooking pot. Give them a little mash to break them up slightly with a potato masher. (Or you can make the recipe in large glass canning jars that will take the heat.)
In a stainless steel saucepan, heat vinegar, sugar and salt until just boiling. Remove from heat and pour over berries.
Let cool. Cover and allow to stand for at least 48 hours unrefrigerated or up to 7 days in refrigerator. Then strain through a cheesecloth or coffee filter-lined strainer. (If straining through coffee filters, strain first through a mesh strainer then through the coffee filter-lined strainer.) With a ladle or wooden spoon, lightly push through any extra juice. Discard the solids. Bring strained vinegar to a boil again and then fill clean wine bottles or decorative bottles with HOT vinegar. Cap and cool.
Chef’s Notes: This recipe can be multiplied several times. © Kathy Casey – blogging at Dishing with Kathy Casey .