Do I need a juicer?
Nope. A blender works great. Blend with a little water, then strain through a fine mesh sieve or cheesecloth. You will get a slightly thicker, more rustic juice, which honestly fits the whole vibe.
What pears are best for juicing?
Go for ripe Bartlett (sweet and fragrant) or Anjou (balanced and juicy). If the pears are rock hard, let them ripen on the counter until they give slightly near the stem.
Do I need to peel the pears?
Not usually. A juicer handles peel like a champ. For the blender method, leaving the peel on can taste a little more rustic and tannic. If your pears have thick or spotty skin, peel them for a smoother flavor.
Will the browned butter make it greasy or clumpy?
If you keep it to the amount in the recipe, it reads as “caramelized richness,” not oily. The main trick is temperature. If you drizzle browned butter into ice-cold juice, it can set up into little waxy bits. For the smoothest result, let the juice be room temp or slightly warm when you add the butter, then chill and serve over ice. If you want it extra smooth, use an immersion blender for 5 seconds to help it disperse.
Can I make it less sweet?
Yes. Skip the maple syrup and rely on ripe pears. If it still tastes sweet, add more lemon or a splash of unsweetened sparkling water to lighten it.
Is it safe to drink warm?
Yes, if you warm it gently and drink it right away. Do not boil, and do not let it hang out at warm temperature for a long time. If you are not serving immediately, refrigerate it promptly.
Can I make it dairy free or vegan?
Totally. The browned butter is the “dessert energy” move, but you can skip it and still have a beautiful spiced pear juice. If you want a similar nutty vibe, try gently warming 1 tablespoon refined coconut oil with a pinch of salt and stirring it in (same temperature rules apply).
