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Making pear liqueur at home is quick and easy. There are many recipes for its preparation. Different varieties are used. It is very important that the fruit is juicy and aromatic.
Secrets of making pear liqueur at home
First you need to prepare the fruits. They must be ripe and not wormy. Fruits and spices are infused in an alcohol base for several months. This can be any alcohol: vodka, food alcohol, rum, whiskey, vermouth or purified moonshine. Then the tincture is filtered and left to age.
Pear liqueur recipes
The drink is prepared using various technologies and additives.
Simple recipes for making pear liqueur at home will help you choose your own option.
Pear liqueur with vodka
Ingredients:
- fruit – 2 pieces;
- cinnamon – 1 pinch;
- vodka – 700 ml;
- water – 1 l;
- sugar – 1 kg;
- cloves – 1 bud.
Preparation:
- Peel the fruits.
- Cut into slices.
- Place in glass container.
- Put spices into vodka.
- Let it brew for 2 weeks in a cool place.
- Strain.
- Boil sugar syrup.
- Mix it with the tincture.
- Leave in a dark place for 2 months.
The product has a subtle pear aroma.
Liqueur “Baked Pear”
Ingredients:
- sweet pear – 6 fruits;
- lemon – 1 fruit;
- orange – ½ piece;
- vodka – 500 ml;
- dry white vermouth – 600 ml;
- cinnamon – 1 stick;
- vanilla sugar – 16 g;
- water – 250 ml.
Cooking process:
- Finely chop the fruit.
- Transfer them to a jar.
- Add spices (grind lemon and orange into zest).
- Pour in vodka and vermouth.
- Stir tightly closed container.
- Leave for 7 days in a cool, dark place.
- Strain.
- Mix water and sugar to prepare a sweet solution.
- Cool and pour into pear liqueur.
- Leave for 3 months.
A product with the aroma of baked pear is obtained.
Pear liqueur with ginger
Ingredients:
- sweet fruit – 6 pieces;
- lemon – 1 piece;
- water – 0.5 l;
- sugar – 0.5 kg;
- ginger - to taste;
- rum or whiskey - 0.5 l.
Preparation:
- Wash the fruits.
- Clean.
- Grate.
- Place in a jar.
- Boil the syrup.
- Mix sweet glaze and all spices with pear.
- Pour in alcohol.
- Leave for 21 days.
- Shake every 2 days.
- Strain.
- Keep cool for 6 months.
The result was a pear liqueur with the aroma of ginger.
Classic pear liqueur at home
An alcoholic product is a sweet, not very strong alcoholic drink. This is a simple homemade pear liqueur. It doesn't take long to cook.
Ingredients:
- fruits – 2 kg;
- sugar – 750 g;
- vodka – 1 l;
- water – 0.5 l.
Preparation:
- Wash the fruits.
- Cut into slices.
- Remove seeds.
- Grate the pear.
- Place the mixture in a jar.
- Pour vodka over everything.
- Mix.
- Close the jar tightly.
- Place the container in a place inaccessible to light.
- Leave for 25-30 days.
- Shake the jar every 4-5 days.
- On the last day, cook the syrup.
- Boil for 3-4 minutes over low heat.
- Remove foam.
- The mixture should be thick.
Cool the liquid. Leave for 3-4 days in a cool, dark place and the drink is ready.
Spiced pear liqueur
Thanks to spices, pear liqueur at home becomes aromatic and original.
Ingredients:
- large fruit – 2 pieces;
- vodka – 700 ml;
- sugar – 150 g;
- water – 150 ml;
- cinnamon – 1 pinch;
- cloves - 1 piece;
- nutmeg – 1 pinch.
Recipe:
- Wash the fruits.
- Clean.
- Cut out the core.
- Finely chop the pulp.
- Place everything in a glass container, add spices.
- Pour in the vodka and stir.
- Close the lid.
- Infuse the product in a warm place for 2 weeks.
- Shake every 2-3 days.
- On the 14th day, make a thick syrup.
- Cool it down.
- Strain the pear fruits infused with vodka and mix with syrup.
Infuse the alcoholic product for 2 months in a dark room. Before drinking pear liqueur at home, you need to strain it.
With almonds and cloves
Almonds and cloves will add a piquant aroma to the pear drink.
Ingredients:
- fruits of sweet varieties – 1.5 kg;
- food grade alcohol (70%) – 1.5 l;
- sugar – 1 kg;
- water – 1.5 l;
- almonds (raw) – 30 g;
- cloves - 2 pieces;
- cinnamon – 1 pinch;
- vanilla – 1 pod.
Preparation:
- Wash the juicy fruit.
- Clean.
- Remove the core.
- Cut into slices.
- Place the pear in a glass container.
- Add spices and pour out alcohol.
- Leave for 10 days in a cool, dark place.
- Then strain the tincture.
- Boil the syrup and mix with pear liqueur.
- Mix it and pear tincture.
- Leave for another 10 days.
- After this, filter the pear product and bottle it.
To make the composition more saturated, you can leave it in a cool place to ripen for a period of 2 to 6 months.
With vermouth and vanilla
You can prepare a simple tincture with vermouth and vanilla.
Ingredients:
- ripe fruits - 6 pieces;
- high-quality moonshine – 500 ml;
- vermouth (white dry) – 600 ml;
- water – 150 ml;
- vanilla – 1 pod;
- granulated sugar – 150 g;
- lemon zest – 1 piece;
- orange zest – ½ piece;
- cinnamon – 1 stick.
Cooking process:
- Wash the ripe fruits, remove the peel and core.
- Cut into small pieces and crush a little.
- Place the raw materials in glass containers.
- Add spices, citrus zest.
- Pour alcohol in there.
- Mix everything.
- Infuse for 7 days in a cool place.
- Strain.
- Mix water and sugar.
- Boil the syrup and cool.
- Mix with tincture.
- The resulting liqueur is bottled.
- Before use, exposure is required (no more than 90 days).
The most suitable conditions for storing pear alcohol are at home. This could be a basement or a refrigerator.
Cognac liqueur
You can prepare the product using cognac. You get a delicate pear-cognac taste.
Ingredients:
- ripe fruit - 4 pieces;
- cognac – 0.5 l;
- vanilla – 2-3 pods;
- water – 0.5 l;
- sugar – 0.5 kg.
Cooking process:
- First, wash 2 pears and remove the core.
- Remove seeds from vanilla.
- Grind the fruit.
- Place in a glass container and add seasoning.
- Pour cognac over everything.
- Infuse the drink for 2 days, shaking occasionally.
- After that, remove the vanilla from the syrup.
- Leave the pear for another 3 days.
- Wash and peel the remaining 2 fruits.
- Remove seeds.
- Place in a saucepan, add sugar and pour out water.
- Cook all this for 5-6 minutes.
- Cool and mix both tinctures.
Leave to mature for 2 weeks.Then you need to strain the tincture and pour it into a container. After this, the pear liqueur should stand for another 2 weeks.
Terms and conditions of storage
Liqueur is not classified as strong alcoholic beverages. This is a light alcohol, so its shelf life is much shorter than similar products.
Homemade alcoholic compositions based on herbs and fruits are stored for 6-8 months at temperatures from +12 to +25 degrees.
To prevent your favorite drink from spoiling, you must follow the storage rules:
- Keep the open bottle tightly closed;
- store in a dark, cool place;
- avoid sudden changes in temperature.
Liqueur is a very “capricious” alcoholic drink and is demanding on storage conditions. Homemade syrups based on berries or fruits can be stored for about a year, and with the addition of spices up to 2 years. And if storage conditions are not followed, the product will deteriorate much earlier.
The opened bottle must be tightly closed and placed in a dry and dark place. Under such storage conditions, the tincture will not lose its properties and will not deteriorate within 5-6 months.
Alcohol freezes in the refrigerator. After defrosting it will become thick and will most likely retain its flavor characteristics. The best storage conditions are at home - no light, moisture, sudden temperature changes, heating devices and the product is away from direct sunlight.
If you comply with all these conditions for storing homemade delicacies, then the maximum shelf life of the alcoholic composition can be from 6 to 24 months.
Conclusion
Homemade pear liqueur is a sweet, low-alcohol drink with a subtle, fruity aroma. Great to pair with desserts. It can be served with meat, drunk neat or with cocktails.
