Organic Pear Syrup

Pear syrup with the scent of freshly picked pears

Bacanha's organic pear syrup is a French fruit syrup with natural pear flavoring, produced in a workshop near Paris. Creamy, mild, slightly spicy. There are four ingredients on the label, and 400 ml makes about 20 glasses.

Pear syrup is the most subtle variety in the Sirop Brut range from the Paris-based manufacturer Bacanha, which is precisely what makes it so versatile. Pear never pushes itself to the forefront, but instead nestles softly under other flavors. Anyone who has held a ripe Williams pear in their hand knows this scent—honeyed and a little spicy.

Creamy, mild, very slightly spicy

Pear is a difficult flavor because it quickly tastes like candy. This syrup avoids that by remaining understated.

In terms of scent, it is floral, fruity, and honey-like, while on the palate it is soft and round with a fine spice in the finish that brings nutmeg to mind. The label lists organic cane sugar, water, natural pear flavoring, and organic lemon juice. The lemon juice is particularly important here, as the pear loses its definition without acidity.

If you are looking for it in a glass, you will only find it on the second sip. That is not a weakness, but the reason why it goes well with almost everything else on the shelf. A pear doesn't argue.

Pear and chocolate, the underestimated pair

Pour a spoonful into hot chocolate, add a little almond syrup, and you have a drink that tastes like a winter evening. This combination is the insider tip among the Bacanha varieties.

It works differently but equally well cold. Added to soda water, it creates a lemonade of subtle sweetness; with sparkling wine, it makes an apéritif for those who find berry flavors too loud. A splash in ginger ale with a mint leaf is also worth recommending.

In the kitchen, it belongs in fruit salads, cake batter, and dressings for salads with blue cheese and walnuts. It is also great over poached pears, which is an obvious choice that surprisingly few people make.

For the chocolate duet, the organic orgeat syrup with almond is ready to go, and those who prefer it nuttier can reach for the organic hazelnut syrup. Both go well with the pear because neither of them overpowers it.

Restraint is also an art

The syrups are mixed in a workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

The aromas are developed in Grasse, in the hinterland of the Côte d'Azur, a city that has been considered the world capital of perfumery since the 16th century. With a pear, the real difficulty is not wanting too much, because an overly strong pear flavor is immediately reminiscent of chewing gum rather than fruit.

"Preserving the authenticity of the aromas," as the manufacturer describes its work, therefore means above all restraint here. The organic cane sugar comes from Brazil and is sourced from regenerative agriculture; all varieties maintain a pH value below 4.5 and around 60 degrees Brix. From the Bacanha range, we carry 25 varieties, from citrus and floral to spicy. Quiet, but reliable.

In hot chocolate alongside some almond

For a cold drink, use one part syrup to 8 to 10 parts water, plus ice and a thin slice of ginger. For hot chocolate, one teaspoon per cup is sufficient, combined with half a spoonful of almond syrup. If serving with sparkling wine, use a dry variety, as the pear brings enough sweetness of its own. Once opened, the bottle belongs in the refrigerator, where it will keep for 2 months. You can find more mild fruit varieties in our syrup selection.

Organic control number FR-BIO-01 – French agriculture