Spiced Pear Apple Cider Dressing

This spiced pear and apple cider reduction dressing brings the warm cozy flavors of autumn right to your salad bowl. Ripe pears combine with tart apple cider and fragrant spices to create a silky balanced vinaigrette perfect for fall gatherings. It feels both rustic and refined making leafy greens something special and memorable.

I first made this the fall after a family trip to the orchard and every time I whip it up I am instantly transported back to that crisp day and the scent of cinnamon in the air.

Ingredients

• Pears: Two ripe pears peeled cored and chopped for natural sweetness and smooth texture—choose pears that give slightly when pressed
• Apple cider: One cup bringing tartness and depth—look for fresh unfiltered cider for best flavor
• Honey: One tablespoon to softly balance acidity—local honey works wonderfully if you can find it
• Cinnamon stick: One stick for warmth and aroma—preferably a thicker Cassia stick for bold flavor
• Cloves: Two whole cloves to add subtle earthy spice—fresh whole cloves give better taste than ground
• Salt: Half a teaspoon to enhance all the flavors and balance sweetness
• Dijon mustard: Half a teaspoon for tang and to help emulsify the dressing
• Apple cider vinegar: Two tablespoons adding brightness and complexity—choose raw or unpasteurized if possible
• Olive oil: One third cup for richness and smooth mouthfeel—a good quality extra virgin olive oil is preferable
• Black pepper: Freshly ground to taste for subtle heat and contrast

Instructions

Simmer the Fruit and Spices:

Place the chopped pears apple cider honey cinnamon stick and cloves into a small saucepan. Heat over medium high until it comes to a boil then lower to a gentle simmer. Let it cook uncovered for about 12 to 15 minutes until the pears are soft and the liquid has reduced by roughly half concentrating the flavors and thickening the mixture.

Strain and Cool:

Carefully remove the cinnamon stick and cloves discarding them. Transfer the pear and cider mixture to a blender or use an immersion blender. Purée until completely smooth and silky. Allow this purée to cool to room temperature because adding oil to hot purée can cause separation and bitterness.

Add Remaining Ingredients:

Once cooled add the salt Dijon mustard apple cider vinegar and several grinds of black pepper to the purée. Whisk or blend these together thoroughly so the flavors start to meld nicely.

Emulsify with Olive Oil:

Slowly drizzle the olive oil into the mixture while whisking continuously or blending at low speed. This gradual incorporation ensures the dressing emulsifies into a creamy luscious texture rather than separating into oil and vinegar layers. Taste and adjust salt pepper or acidity if needed.

Serve or Store:

You can use the dressing right away or store it in a sealed container in the refrigerator for up to five days. Natural separation will occur just give it a good shake before using to recombine the ingredients.

I always find that the cinnamon stick is my favorite ingredient here because it fills the kitchen with the scent of fall as the dressing simmers. It reminds me of the time my aunt made homemade apple pies right after apple picking and we all crowded into her warm kitchen sharing stories. Using real spices rather than ground really makes the flavor come alive.

Storage Tips

Store the dressing in a glass container with a tight lid to maintain its freshness. Refrigerate promptly and always shake well before each use as the oil and vinegar naturally separate. If you want to keep it longer than five days you can freeze the dressing in small portions but thaw slowly in the fridge overnight before shaking to recombine.

Ingredient Substitutions

Honey can be swapped for pure maple syrup to make it vegan and give a richer earthiness. If you prefer replace pears with ripe Fuyu persimmons which will add a velvety texture and a delicate floral note. Substitute apple cider with pear juice for a lighter and more floral acidity that deepens the pear flavor.

Serving Suggestions

This dressing shines on salads with bitter greens like arugula or radicchio and pairs beautifully with roasted squash goat cheese or toasted nuts. Try drizzling it over a fall grain bowl or using it as a finishing touch on roasted vegetables for a subtly sweet tang. A scatter of toasted pecans or a side of cranberry compote brightens the plate for holiday celebrations.

Give the dressing a final taste and adjust salt and acidity as needed. It brings a warm festive note to simple salads and stores well for easy use during the week.

Common Questions About Recipes

→ Why did my dressing separate after storing?

Natural emulsions like this may separate over time. Simply shake or whisk vigorously before use to restore the creamy texture.

→ Can I use ground cinnamon and cloves instead of whole?

Yes, substitute with 1/4 teaspoon ground cinnamon and a pinch of ground cloves, adding them during simmering and straining well for smoothness.

→ How can I thin a too-thick dressing?

Whisk in small amounts of apple cider or cider vinegar until reaching the desired consistency.

→ Is the dressing very sweet?

The balance of salt, Dijon mustard, and vinegar offsets the honey and fruit sweetness, but adjusting honey or vinegar can tweak the sweetness level.

→ What dishes pair well with this dressing?

It complements bitter greens, grain salads, roasted squash, and fresh goat cheese, with options to garnish with toasted pecans or cranberry compote for added autumn flair.