A fragrant drink of a beautiful yellowish or golden color with a strength of about 20 degrees. Served well chilled with dessert dishes. For those who are interested, I will tell you how to make homemade pear liqueur according to a traditional recipe. The technology is simple, everyone can cope with its implementation.
Ripe fragrant fruits of any variety are suitable for making pear liqueur. First they need to be sorted out, removing the rotten ones, since rot can give an unpleasant aftertaste of mustiness. You will also need high-quality vodka or ethyl alcohol with a strength of 40-45%. In extreme cases, moonshine will do.
Ingredients:
- pears – 1 kg;
- vodka – 0,5 liters;
- sugar – 250 gram;
- water – 200 ml;
- cloves – 1 bud (optional);
- cinnamon – 1 pinch (optional)
Depending on the sweetness of the fruit and personal preferences, the amount of sugar can be changed at your discretion.
Recipe for homemade pear liqueur
1. Wash the pears, cut into slices, remove the seeds and core.
2. Grate the pulp with the skin on a fine grater.
3. Put the resulting puree into a container for infusion. Add spices.
4. Pour in vodka, mix well, tightly close the lid and put in a warm sunny place for 25-30 days. Shake every 3-4 days.
5. Strain the infusion through cheesecloth, squeeze the pulp well, it is no longer needed.
6. Mix water and sugar in a saucepan, bring to a boil, boil for 3-5 minutes over low heat, removing foam. Cool the finished syrup to room temperature.
7. Mix pear infusion with sugar syrup.
8. Close the lid and keep for 5-7 days in a dark, cool place before use.
If the liqueur turned out to be cloudy (depending on the variety of pears), it can be filtered through cotton wool. Shelf life up to 3 years, then the drink noticeably loses its taste.
