Culinary bias is interesting. It is often a result of how you sell your story. Lychees in syrup have gained a cult-like support base. Pear halves in syrup are viewed as inferior. One is exotic, the other is cafeteria fodder. We are looking for flavor. The syrup from canned pears has a similar quality to that of the canned lychees. It is heady and musky. It is sweet and decadent. It is often discarded. And that is what makes it even more exciting. We can use it in sauces, vinaigrettes, as a base for poaching more pears, as a stock syrup for sorbet, or a flavoring for a cocktail. It’s also a great starting point for vinegar and kombucha. What have you overlooked in your kitchen because of the stories you’ve been sold?
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