Pear liqueur: simple recipes with vodka, without alcohol at home

Content

1 Features of preparing pear liqueur
2 Homemade pear liqueur recipes
3 Terms and conditions of storage
4 Conclusion

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

Features of preparing pear liqueur

Using homemade pear recipes, you can make cider, wine, or alcohol-based tincture. Fruits have poor taste and aroma; the cooking process will be lengthy and requires the addition of a number of ingredients that enhance the taste. The result is a light yellow, aromatic drink at 20 – 35 °. The strength is increased by adding more alcohol.

The pear contains a set of vitamins and microelements that are beneficial for the body. During the process of infusion (maceration) of liqueur or tincture from pears, they are completely preserved. Fruits have a number of features that are taken into account during processing:

For the drink, choose pears that have reached biological ripeness, without putrefactive damage.After slicing, the pulp quickly oxidizes in contact with oxygen, causing the drink to become cloudy. To prevent darkening, the top of the pear is treated with lemon juice.
Glassware is used during the preparation of raw materials and during the maceration process. Contact with metal objects causes oxidation.
For the same reason, cut the pear with a ceramic knife.

The following are used as flavor enhancers: raisins, ginger, honey, lemon. These are traditional components, you can experiment and add something of your own, in reasonable proportions. Good quality alcohol is used as an alcohol base: vodka, rum, alcohol. There are recipes for pear tincture using homemade moonshine; 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 must be diluted beforehand. The stronger the alcohol, the longer the pear drink infuses.

Advice! To increase the percentage of alcohol in the liqueur, vodka or rum is added after the maceration process is completed.

Homemade pear liqueur recipes

Pear liqueur is prepared at home using general technology, changing the set of ingredients and aging time. Preparatory work:

Ripe, juicy fruits are washed under running warm water, dried, cut into 4 parts, and the core and seeds are removed.
Squeeze out the lemon juice, add to the raw material, mix well, the treatment will prevent the oxidation process.
The pears (along with the peel) are passed through a meat grinder or grater to obtain a homogeneous mass. A number of recipes use whole parts of the fruit.

From the resulting raw materials, according to the chosen recipe, pear liqueur is prepared.

Classic pear liqueur with vodka

This is a simple recipe for pear liqueur that can be made at home without great physical and material costs. The result is a golden drink with a strength of about 20 degrees. The recipe is designed for 0.5 kg of pears, if there is more main raw material, all ingredients are increased:

water 100 g;
vodka 0.25 l;
sugar 150 g.

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

Cooking algorithm:

The prepared pear mass is placed in a container for maceration.
Add vodka and spices.
The bottle is closed with a lid, shaken, and stored in a warm room for a month.
Shake the container twice a week.
After 30 days, the liqueur is filtered through gauze, folded in half, and the pulp is squeezed out.
Repeat the filtration process.
Mix sugar and water and boil over low heat for 3 minutes.
The cooled syrup is added to the pears with vodka.
Close the lid tightly and put it in a cool, dark room for 10 days.

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

Pear liqueur without vodka

They also prepare liqueur from pears without alcohol, vodka or other drinks containing ethanol. The low-alcohol drink is produced through the process of natural fermentation.

Sequence of work:

The juice is extracted from pears collected from the tree.
The wort is poured into a glass container, covered with a canvas napkin, and placed in a dark place.
After a few days, foam and noise characteristic of fermentation appear.
Add sugar (100 g per 2 l), mix well, and install a water seal.
Leave the bottle for 25 days, after fermentation is complete, carbon dioxide ceases to be released into the water.
Carefully drain the juice, ensuring that the sediment remains at the bottom.
The bottle is washed and the strained drink is poured.
Add sugar (20 g per 2 l), seal tightly.

Secondary fermentation lasts within two weeks at a temperature of 22⁰ C, without access to light. Sediment appears at the bottom. Using a nylon tube, the drink is drained, distributed into glass bottles, and closed. Keep for five days in a cold room (basement, refrigerator). The process is complete.

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 product components:

4 lemons;
200 g honey;
600 g sugar;
2 liters of vodka or diluted alcohol (40 proof⁰).

Spices (optional) can be added all or selectively:

vanilla package;
2–4 star anise seeds;
4 things. cardamom;
10 pieces. carnations;
3 pcs. cinnamon.

The liqueur is not prepared from pear mass; you will need chopped fruit slices, each pear is cut into 6 parts.

Sequencing:

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

Close the glass container and place it in a sunny place. The fermentation process will take about 3 months.

Attention! The bottle is left at rest; there is no need to shake it.

Then the liquid is drained, filtered, and placed in a clean bottle or jar. The remaining parts of the pear are mixed with sugar and placed in a warm place. After fermentation, the substance will give sediment, and a kind of syrup will form on top. The liquid is separated and mixed with the tincture. Leave for 2 months in a well-lit room. Then it is filtered and placed in the basement to age for 4 months. After the expiration date, the pear liqueur is ready.

Pear liqueur without vodka with white rum

The drink will be 35⁰ strong, transparent, slightly yellow in 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 lemons;
cinnamon 2 pcs.;
white rum 0.25 l.

Cooking method:

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

The drink is infused in a dark room at a stable temperature (22⁰ C) three months. Then drain, filter, add white rum. Bottled. Three months of maceration in a cold room is enough for readiness.

Homemade pear liqueur with alcohol and honey

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

1 kg of pears;
160 g honey;
0.5 l of alcohol.

Algorithm for preparing pear liqueur:

Dissolve honey in alcohol.
The chopped parts of the pear are dried in the oven. You can dry the liqueur component in the sun in advance.
Place in a container along with honey diluted in alcohol.
Place in a cool place for 1.5 months, no need to shake.
Carefully drain, squeeze out parts of the pear, pour into smaller containers, and seal tightly.

Before the pear is ready, it needs to be infused for a week in the basement.

Pear liqueur with vodka and raisins

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

The recipe consists of the following components:

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

Blackcurrant leaves can be used as desired. They give the pear drink additional aroma and color. The output product should be 30⁰ strength, transparent, amber color.

Cooking process:

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

Advice! Before pouring the pear drink into bottles, taste it and add sugar if necessary.

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

Homemade pear liqueur with vodka and ginger

The recipe using ginger gives the pear liqueur a refreshing, invigorating taste with a minty undertone. It is prepared relatively quickly, but does not last long.

Compound:

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

Preparation:

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

Place the container away from direct exposure to ultraviolet radiation; temperature does not play a role. The minimum aging period is 10 days; if you want to get a spicy drink with a distinct taste of ginger, maceration is increased to 3 weeks. The composition is filtered, filtered, and left for 3 days to allow the sediment to settle. Drain the drink using a thin tube. Place in bottles and refrigerate for 13 days until fully prepared.

Terms and conditions of storage

The shelf life of pear liqueur depends on the components. The longer the preparation process, the longer the drink will be stored. The tincture prepared according to the traditional recipe is stored in the basement for about two years, then loses its taste. When using 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 depend on the chosen recipe. The process does not require material costs, but you will be able to taste the drink no sooner than after 1 – 2 months.

Pear liqueur recipes