Peartini

Freshly-squeezed pear, ginger and lime juice with a boozy splash of gin

Makes: 4

Difficulty: Easy

Times: 20 minutes

Ingredients:

3 Tru-Cape abate fetel or forelle pears*

1cm piece of ginger, peeled

Juice of 1 lime plus extra

200ml gin

Ice

Method:

1) Place 4 martini glasses in the freezer for 15 minutes to chill.

2) Peel and core 2 of the pears and juice them in a juicer or blender with the ginger.

3) Add the lime juice, stir through and strain through a sieve.

4) Add the gin and strain again; divide between the glasses and add a generous amount of ice.

5) To create the garnish, add the extra lime juice to some water. Slice the third pear into thin slices with the skin on, lengthways and rinse in the lime water (to avoid discolouration). Add a slice of pear to each glass.

*Abate fetel is a distinctive long-necked, almost banana shaped pear that's good for cooking and baking; it's ripe when soft to the touch. Forelle is a petite, bell-shaped pear that's best ripened at room temperature; store in a brown paper bag rather than the fridge.