Pear cider makes a nice seasonal alternative to apple, with a slightly milder flavour and plenty of warming spices. This version is made partly with juice to speed up the process slightly.
Place the pears into a large pot with the juice, water, ginger, cinnamon, and cloves.
1 litre pear juice, 1 litre water, 1 large piece of ginger, 2-3 cinnamon sticks, 6 whole cloves
Cover the pot and bring the cider to a low boil over high heat. Reduce the heat and simmer, with the lid cracked open, for about an hour and a half.
After this time, the cider should be reduced in quantity and be a rich golden colour. Taste to check the strength, and cook down for a longer time if you prefer.
Strain the mixture into a large bowl through a fine sieve and press the pears with a wooden spoon. They should be very soft and break down into a kind of paste. Discard the spices and pear mash.
Serve the strained cider hot. Keep any leftovers in a sealed container in the refrigerator for up to a week and reheat on the stove before serving.