Pear liqueur recipes

Pear liqueur made from fruits grown in the South does not differ in taste characteristics from a product from raw materials obtained in a temperate climate. Therefore, absolutely any variety can be used to make a drink.

Features of the preparation of pear liqueur

Homemade pear recipes can be used to make cider, wine, or an alcohol-based tincture. Fruits give off taste and aroma poorly, the cooking process will be lengthy and requires the addition of a number of ingredients that enhance the taste. The result is a drink of light yellow color, fragrant, 20 – 35 °. The strength is increased by adding more alcohol.

Pear contains a set of vitamins and minerals that are beneficial to the body. In the process of infusion (maceration) of pear liqueur or tincture, they are completely preserved. Fruits have a number of features that are taken into account in the processing process:

1. For the drink, pears are chosen that have reached biological ripeness, without putrefactive damage. After cutting, the pulp in contact with oxygen quickly oxidizes, because of this, the drink turns cloudy. To prevent browning, the pear is treated with lemon juice on top.
2. During the preparation of raw materials and in the process of maceration, glassware is used. Contact with metal objects causes oxidation.
3. For the same reason, a pear is cut with a ceramic knife.

As a flavor enhancer use: raisins, ginger, honey, lemon. These are traditional components, you can experiment and add something of your own, in reasonable proportions. Good quality alcohol is taken as an alcohol base: vodka, rum, alcohol. There are recipes for homemade pear tincture, it must be double distilled and filtered. A prerequisite is that the alcohol content in the ingredients should not exceed 40 degrees, if pure medical alcohol is used, it is pre-diluted. The stronger the alcohol, the longer the pear drink is infused.

Pear liqueur recipes at home

Pear liqueur is being prepared at home according to the general technology, the set of ingredients, the aging time are changing. Preparatory work:

1. Ripe, juicy fruits are washed under running warm water, dried, cut into 4 parts, the core with seeds is removed.
2. Lemon juice is squeezed, added to raw materials, mixed well, processing will prevent the oxidation process.
3. Pears (together with the peel) are passed through a meat grinder or grater, a homogeneous mass should be obtained. Some recipes use whole parts of the fruit.

From the obtained raw materials, according to the selected recipe, pear liqueur is prepared.

Classic pear liqueur on vodka

This is a simple recipe for pear liqueur that can be made at home without great physical and material costs. It turns out a golden drink with a strength of about 20 degrees. The recipe is designed for 0,5 kg of pears, if there are more main raw materials, all ingredients increase:

• water 100 g;
• vodka 0,25 l;
• sugar 150 g

Optionally, for spice, add cinnamon or cloves. Depending on taste preferences, the concentration of sugar in pear liqueur can be increased.

Algorithm cooking:

1. The prepared pear mass is placed in a maceration container.
2. Add vodka and spices.
3. The bottle is closed with a lid, shaken, cleaned for a month in a warm room.
4. Shake the container twice a week.
5. After 30 days, the liqueur is filtered through gauze folded in half, the pulp is squeezed out.
6. Repeat the filtration process.
7. Mix sugar with water, boil over low heat for 3 minutes.
8. Chilled syrup is added to pears with vodka.
9. Tightly close the lid, clean for 10 days in a dark cool room.

Thus, the process of making pear liqueur takes 40 days. If the drink turned out to be cloudy, it is filtered through cotton wool or gauze folded several times. The tincture according to the recipe is fragrant with a well-balanced taste. If desired, the finished drink can be fixed with alcohol, syrup, spices can be added.

Pouring pear without vodka

A liqueur is also prepared from pears without alcohol, vodka or other drinks containing ethanol. A low-alcohol drink is obtained in the process of natural fermentation.

Sequence of work:

1. From the pears collected from the tree, squeeze the juice.
2. The must is poured into a glass container, covered with a canvas napkin, put in a dark place.
3. After a few days, foam and a characteristic fermentation noise appear.
4. Add sugar (100 g per 2 l), mix well, put a water seal.
5. The bottle is left for 25 days, after fermentation is completed, carbon dioxide ceases to be released into the water.
6. Carefully drain the juice, it is necessary that the sediment remains at the bottom.
7. The bottle is washed, the filtered drink is poured.
8. Add sugar (20 g per 2 l), seal tightly.

Secondary fermentation lasts for two weeks at a temperature of 22⁰ C, without access to light. There is sediment at the bottom. With the help of a nylon tube, the drink is drained, distributed into glass bottles, closed. Withstand five days in a cold room (basement, refrigerator). Process completed.

Recipe for pear liqueur with lemon

It will take a long time to prepare pear liqueur with the addition of honey. The recipe is designed for 2 kg of raw materials. List of constituent products:

• 4 lemon;
• 200 g of honey;
• 600 grams of sugar;
• 2 liters of vodka or diluted alcohol (strength 40⁰).

Spices (optional) can be put all or selectively:

• vanilla package;
• 2-4 star anise seeds;
• 4 pcs. cardamom;
• 10 pcs. carnations;
• 3 pcs. cinnamon.

The liqueur is not prepared from the pear mass, you will need sliced ​​u6buXNUMXbfruit slices, each pear is cut into XNUMX parts.

Sequencing:

1. The lemon is peeled, the juice is squeezed out.
2. Pour the juice over the pears, mix well, leave for 15 minutes so that the fruit absorbs the lemon juice.
3. Transfer to a transparent container, cut the zest into small cubes, add to the container.
4. Put spices and honey.
5. Poured with an alcoholic drink.

The glass container is closed, put in a sunny place. The fermentation process will take about 3 months.

Then the liquid is drained, filtered, placed in a clean bottle or jar. The remaining parts of the pear are mixed with sugar, put in a warm place. The substance after fermentation will give a precipitate, a kind of syrup is formed on top. The liquid is separated, mixed with tincture. Leave for 2 months in a well-lit room. Then filtered, lowered into the cellar for aging for 4 months. After the expiration date, the pear liqueur is ready.

Pear liqueur without vodka on white rum

Drink will turn out 35⁰ strong, transparent, slightly yellow color. The recipe is for 1,5 kg of pears. Required components:

• pure alcohol 0,5 l;
• water 200 g;
• sugar 0,5 kg;
• 2 lemon;
• cinnamon 2 pcs.;
• white rum 0,25 l.

Method of preparation:

1. Juice is squeezed out of lemons.
2. Add to pear puree.
3. Place the mass in a transparent container.
4. Add sugar, cinnamon, alcohol.

The drink is infused in a dark room at a stable temperature (22⁰ C) three months. Then drained, filtered, add white rum. They are bottled. A three-month maceration in a cold room is enough for readiness.

Pear liqueur at home on alcohol with honey

The color of the pear drink will depend on the honey. If the bee product is made from buckwheat, the shade will be amber, linden honey will give the drink a delicate yellow color. For cooking you will need:

• 1 kg of pears;
• 160 g of honey;
• 0,5 l of alcohol.

Algorithm for making pear liqueur:

1. Dissolve honey in alcohol.
2. Sliced ​​pear parts are dried in the oven. You can pre-wither the liquor component in the sun.
3. Placed in a container along with honey diluted in alcohol.
4. Put in a cool place for 1,5 months, no need to shake.
5. Carefully drain, squeeze out parts of the pear, pour into smaller containers, hermetically seal.

Until ready, the pear needs a week of infusion in the basement.

Pear liqueur on vodka with raisins

At home, you can use the pear liqueur recipe with the addition of raisins and dried fruits. They are prepared independently: pear fruits, cut into thin slices, are laid out on a baking sheet, exposed to the sun. One week is enough for the moisture to evaporate. To reduce the time, use the oven.

The recipe consists of the following components:

• dried fruits (1 kg);
• raisins (400 g);
• vodka or moonshine (1 l);
• blackcurrant leaves (10 pcs.);
• sugar (250 g).

Blackcurrant leaves are used as desired. They give the pear drink additional flavor and color. The output should be 30⁰ fortress, transparent, amber color.

Cooking process:

1. Raisins are placed in vodka for a day.
2. Dried fruits from pears are poured into a glass jar.
3. Add vodka with raisins and currant leaves.
4. The container is closed, placed in a room with a temperature of 20⁰ C, away from daylight for 3 months.
5. Shake the contents periodically.
6. After the time has elapsed, the liquid is drained, the dried fruits are squeezed.

The containers are tightly closed, placed in the basement. Until fully prepared, they stand in a cool dark place for 6 days.

Pear liqueur at home on vodka with ginger

The recipe using ginger gives the pear tincture a refreshing, invigorating taste with a hint of mint. Preparing relatively quickly, but also stored for a short time.

Composition:

• 1,5 kg of pears;
• 200 g cane sugar;
• 1 liter of vodka (whisky will do);
• ginger root within 12 cm.

Preparation:

1. For the recipe, you will need grated pear mass.
2. Ginger is also passed through a meat grinder.
3. The components are mixed and vodka is added.
4. Pour into a bottle, close.

They put the container away from direct exposure to ultraviolet radiation, the temperature regime does not play a role. The minimum aging period is 10 days, if you want to get a spicy drink with a clear taste of ginger, maceration is increased to 3 weeks. The composition is filtered, filtered, left for 3 days to settle the precipitate. Drain the drink with a thin tube. Placed in bottles, put in the refrigerator for 13 days until fully cooked.

Terms and conditions of storage

The shelf life of pear tincture depends on the constituent components. The longer the preparation process, the longer the drink is stored. The tincture prepared according to the traditional recipe is stored in the basement for about two years, then it loses its taste. With the use of ginger, the shelf life is no more than a year in the refrigerator. A low-alcohol drink without the addition of vodka must be stored for no more than 6 months at temperatures up to +4⁰ C.

Conclusion

Pear liqueur has a variety of variations. Taste, strength, cooking time depends on the selected recipe. The process does not require material costs, but you will not be able to taste the drink earlier than in 1 – 2 months.