Contents
During the pear season, Vzboltay offers to prepare a delicious, rich and fragrant pear liqueur right in your kitchen.
To do this, you can use any variety of pears, even summer ones, even winter ones, the main thing is that they are ripe and juicy.
There is also no clear framework in the use of the alcohol base. You can take plain vodka, high-quality moonshine, cognac, diluted food alcohol up to 70 degrees, vermouth, rum and even whiskey.
They also make pear liqueurs, cider, calvados, syrup
Pear liqueur with spices
Ingredients
Large pears – 2 pcs.
Vodka – 700 ml
Granulated sugar – 150 g
Water – 150 ml
Carnation – 1 pcs.
Ground cinnamon – 1 pinch
Nutmeg – 1 pinch
Method of preparation
Pears must be peeled, core removed and cut into small cubes (you can just grate).
We put the prepared pear in a jar, add spicy spices and pour alcohol.
We insist the tincture in a cool dark room for 14 days, and then filter it through a fine strainer or gauze.
Cook basic sugar syrup.
Mix the pear tincture with the cooled sugar syrup.
The resulting liquor is bottled and left 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 l
Water – 1,5 L
White sugar – 1 kg
Raw almonds – 30 g
Cinnamon – 1 pinch
Carnation – 2 pcs.
Vanilla pod – 1 pc.
Method of preparation
We prepare the pears as in the first recipe, only cut into small slices.
We put a pear in a jar, add almonds, vanilla, cloves, cinnamon and fill it with an alcoholic component.
We leave to infuse for 10 days in a cool place without exposure to sunlight.
Then the tincture must be filtered.
We make sugar syrup from water and sugar.
We mix the cooled syrup with pear tincture and continue to infuse for another 10 days.
Now the finished liquor can be filtered and bottled.
Before proceeding with the tasting, the drink must be left to mature for 2-6 months in a cool place.
Fragrant 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 peel
Grated zest of half an orange
Method of preparation
Peel juicy ripe pears from the skin and core, cut into small pieces, and then crush it a little with a wooden spoon.
Place the crushed pear in a glass container, add two types of zest, spices and pour in the prepared alcohol. Mix thoroughly and infuse in a dark, cool place for 7 days.
After a week, the infusion must be filtered and boiled sugar syrup.
After the sugar syrup has cooled, mix it with the tincture, shake it thoroughly, and then filter it several times.
The finished drink is bottled.
Before tasting, aging is welcome (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 vanilla bean, as we will extract it from the infusion during the cooking process. And if you add simple vanillin, then this is simply impossible to do.
Ingredients
Large, juicy and ripe pears – 4 pcs.
Cognac – 500 ml
Vanilla pod – 2 pc.
Granulated sugar – 500 g
Water – 500 ml
Method of preparation
Two pears are peeled, seeds and cut into small cubes.
Vanilla pods also need to be de-seeded.
We put the prepared pears and vanilla in a glass jar and fill them with cognac.
We leave to infuse in a dark place for 5 days, and after 2 days we extract the vanilla.
After 5 days, we prepare the remaining two pears in 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.
After cooling, mix pear syrup with tincture and continue to infuse for another 2 days.
Then the finished pear liqueur must be filtered and passed through a filter.
We bottle the drink, leave it to “rest” for a couple of weeks and then you can take a sample.
A word of advice: do not rush to throw away the alcoholized pears after insisting, they can be used to make desserts and even incredible sauces for meat.
Relevance: 19.12.2017
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs