Syrup

I learned to never throw away the scraps of pears from my friend Deborah Rieth, who made this syrup every fall to top her family’s pancakes all winter long. Simply gather the skins and core, add a simple syrup (50:50 water:sugar), then boil down until it’s the viscosity of maple syrup. Strain the skins and cores out and store in the fridge forever or until it starts to mold.