Pear liqueur: 4 recipes at home
During the pear season, Vzboltai offers to make a delicious, rich and flavorful pear liqueur right in your kitchen.
You can use any kind of pears, either summer or winter, as long as they are ripe and juicy.
There are also no clear limits in the use of an alcoholic base. You can take simple vodka, high-quality moonshine, cognac, diluted food alcohol up to 70 degrees, vermouth, rum and even whiskey.
Also made from pears: liqueurs, cider, calvados, syrup
Pear liqueur with spices
Ingredients
Large pears - 2 pcs.
Ingredients for vodka - 700 ml
Granulated sugar - 150 g
Water - 150 ml
Cloves - 1 pc.
Ground cinnamon - 1 pinch
Nutmeg - 1 pinch
The method of preparation
Pears need to be peeled, core and cut into small cubes (you can just grate them).
Put the prepared pear in a jar, add spices and pour alcohol.
Insist the tincture in a cool, dark room for 14 days, and then strain it through a fine strainer or cheesecloth.
Cooking basic sugar syrup.
Mix pear liqueur with cooled sugar syrup.
Pour the resulting liquor into bottles and leave for 2 months to age in a cool, dark place.
Pear liqueur with almond kernels
Ingredients
Sweet pears - 1.5 kg
Food alcohol (70%) - 1.5 liters
Water - 1.5 liters
White sugar - 1 kg
Raw almonds - 30 g
Cinnamon - 1 pinch
Cloves - 2 pcs.
Vanilla pod - 1 pc.
The method of preparation
Prepare the pears as in the first recipe, but cut them into small slices.
Put the pear in a jar, add almonds, vanilla, cloves, cinnamon and pour the alcohol component.
Leave to stand for 10 days in a cool place without sunlight.
Then the tincture must be filtered.
Cook sugar syrup from water and sugar.
Mix the cooled syrup with the pear tincture and continue to insist for another 10 days.
Now the finished liquor can be filtered and bottled.
Before tasting, the drink must be left to mature for 2-6 months in a cool place.
Flavored pear liqueur with vermouth
Ingredients
Ripe pears - 6 pcs.
Moonshine - 500 ml
White dry vermouth - 600 ml
Vanilla pod - 1 pc.
Water - 150 ml
Granulated sugar - 150 g
Crushed cinnamon stick - 1 pc.
Grated lemon zest
Grated zest of half an orange
The method of preparation
Peel and core the juicy ripe pears, cut them into small pieces, and then use a wooden spoon to crush them a little.
Put the chopped pear in a glass container, add two types of zest, spices and pour in the prepared alcohol. Mix thoroughly and leave in a cool dark place for 7 days.
After a week, strain the infusion and boil the sugar syrup.
After the sugar syrup has cooled, mix it with the tincture, shake thoroughly, and then filter several times.
Pour the finished drink into bottles.
Aging is recommended before tasting (no more than 90 days).
Store pear liqueur in the refrigerator or cellar.
Pear liqueur with cognac
In this recipe, it is very important to use pod vanilla, because in the process of cooking we will extract it from the infusion. And if you add simple vanilla, then it is simply impossible to do this.
Ingredients
Large, juicy and ripe pears - 4 pcs.
Cognac - 500 ml
Vanilla pod - 2 pcs.
Granulated sugar - 500 g
Water - 500 ml
The method of preparation
Peel two pears, remove the seeds and cut them into small cubes.
The vanilla pods must also be cleaned of seeds.
Put the prepared pears and vanilla in a glass jar and pour them with cognac.
Leave to infuse in a dark place for 5 days, and after 2 days, remove the vanilla.
After 5 days, cook the remaining two pears in exactly the same way as the first two, just put them in a saucepan.
Add water and sugar to the pear, and then cook like a simple syrup.
Once cooled, mix the pear syrup with the tincture and continue to infuse for another 2 days.
Then the finished pear liqueur must be filtered and passed through a filter.
Pour the drink into bottles, leave it to "rest" for a few weeks and then you can take a sample.
A little advice: do not rush to throw away the alcoholized pears after infusion, they can be used to make desserts and even incredible sauces for meat.
Update: 19.12.2017
Category: Liqueurs and Tinctures