Serve diluted as a cordial or as an aperitif – equal parts syrup, vodka and soda water, with ice, a squeeze of lemon and a pear wedge.

Makes 600ml

700ml water
300g sugar
3 pears, roughly chopped (no need to peel or core)
2 star anise
2 cloves
1 cinnamon stick

1 In a pan, heat all the ingredients until almost boiling, then reduce the heat and simmer gently for 30 mins. Remove the pan from the heat and leave to cool completely.

2 Once cool, sieve the syrup into a jug (save the pear to eat with breakfast granola or the maple crème fraîche), then pour the liquid into a sterilised glass bottle. Store in the fridge and use within a week

This recipe is taken from our November' issue’s ‘Gathering’ pages, which we’ve called ‘Giving Thanks’. The recipes and ideas, by Lucy Brazier, are for a British twist on an American Thanksgiving get together, including Celery Soup with Toasty Toppings, Roast Chicken with Winter Salad, Stateside Salsa Verde, Bean Harvest Stew, Sweet Potato Gratin and an Apple and Hazelnut Tart with Maple Creme Fraiche.