Lightly crush the cardamom pods using the side of a knife or a mortar and pestle to crack them open and release their aromatic oils—this greatly enhances their flavor in the final cider. Halve the orange lengthwise, keeping the pith intact as it will add subtle bitterness and complexity. Gather all your spices (star anise, crushed cardamom, cinnamon sticks, and whole cloves) in one place for easy addition. If using a fresh nutmeg, have a fine grater ready for step 3.

Place the water in a large pot and bring to a boil over high heat. Add the ripe but firm pears (whole or halved, depending on their size), maple syrup, and all the prepared spices: cardamom, cloves, cinnamon sticks, and star anise. Stir gently to combine and ensure the maple syrup dissolves evenly. The initial boil will help extract flavors from the spices while the pears begin to soften.

Once the mixture reaches a boil, reduce the heat to medium-low and maintain a gentle simmer for 2 hours. This long, slow cooking allows the pears to break down naturally while the spices infuse deeply into the liquid, creating the foundation of your cider's complexity. Resist the urge to stir frequently—the gentle bubbling will do the work for you. I prefer not to cover the pot during this phase so some water can reduce and flavors concentrate.

After 2 hours, use the back of a wooden spoon to gently break apart the softened pears directly in the pot, mashing them to release more of their juice and pulp into the liquid. Add the halved orange and freshly grated nutmeg, stirring gently to distribute. The orange adds brightness and a subtle citrus note that balances the earthiness of the spices and sweetness of the pears.

Continue simmering at medium-low heat for another hour, allowing the orange to soften and its oils to meld with the spices and pear juice. This second phase deepens the flavor profile and allows additional reduction, which concentrates and intensifies the cider's taste. The mixture should smell fragrant and slightly reduced.

Pour the entire contents of the pot through a fine-mesh sieve set over a clean bowl, letting the liquid drain naturally—this takes patience but prevents cloudiness. Once the liquid has drained, use the back of a spoon to gently press the softened pear pulp, orange pieces, and spices against the sides of the sieve to extract every last bit of flavorful liquid. Don't press so hard that you force pulp through the sieve, as this will make your cider cloudy. Discard the solids.

Pour the strained cider into a serving pitcher or heat-safe glasses and serve warm, or allow it to cool to room temperature for a refreshing cold cider. The cider tastes best served within a few hours of making it while the spice flavors are at their peak, though it can be refrigerated and gently reheated.