2ripe pears, cored and chopped (I think Bartlett is preferable here, but Bosc will also work)
1-2inchesfresh ginger root, peeled and chopped
1-inchpiecefresh vanilla bean
½teaspoonpure maple syrup, or to taste
1teaspoonfresh lemon juice
In an upright blender, combine the chopped pears, ginger, vanilla bean, and water. Blend on high until you have a smooth, slightly thick puree.
Set a fine mesh strainer over a small saucepan and grab a spoon/small spatula. Pour the pear puree through the fine mesh strainer into the saucepan. Stir and push around the solids until all of the available juice/liquid is in the saucepan.
Gently heat the pear cider in the saucepan over medium-low heat. Once it’s warmed to your liking, stir in the maple syrup and lemon juice. Serve immediately.
You definitely need a fine-mesh strainer for this one, or a nut milk bag if you have it.
If you don’t have vanilla beans, you can drop a teeny splash of vanilla extract into the cider at the very end of the warming stage (along with the lemon juice) instead.