Pear liqueur at home: recipes

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 flavorful.

Secrets of making pear liqueur at home

First you need to prepare the fruits. They should be ripe, not wormy. Fruits and spices are infused on an alcohol basis for several months. It can be any alcohol: vodka, edible alcohol, rum, whiskey, vermouth or purified moonshine. Then the tincture is filtered and left to stand.

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 option.

Pear liqueur with vodka

Ingredients:

• fruit - 2 pieces;
• cinnamon - 1 pinch;
• vodka - 700 ml;
• water - 1 l;
• sugar - 1 kg;
• carnation - 1 bud.

Preparation:

1. Peel the fruits.
2. Cut into slices.
3. Place in a glass container.
4. Put spices in vodka.
5. Let it brew for 2 weeks in a cool place.
6. Strain.
7. Boil sugar syrup.
8. Mix it with the tincture.
9. Insist in a dark place for 2 months.

The product is obtained with a delicate 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:

1. Chop the fruit finely.
2. Transfer them to a jar.
3. Add spices (grind lemon and orange into zest).
4. Pour over with vodka and vermouth.
5. Stir tightly closed container.
6. Insist for 7 days in a cool dark place.
7. Strain.
8. Mix water and sugar, prepare a sweet solution.
9. Cool and pour into pear tincture.
10. Leave to mature for 3 months.

A baked pear flavored product 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:

1. Wash the fruits.
2. Clean.
3. Grate.
4. Put it in a jar.
5. Boil the syrup.
6. Mix the sweet frosting and all the spices with the pear.
7. Cover with alcohol.
8. Insist 21 days.
9. Shake every 2 days.
10. Strain.
11. Keep cool for 6 months.

The result is a pear tincture with a ginger aroma.

Classic pear liqueur at home

An alcoholic product is a sweet, not very strong alcoholic beverage. This is a simple homemade pear liqueur. Cooking is short.

Ingredients:

• fruit - 2 kg;
• sugar - 750 g;
• vodka - 1 l;
• water - 0.5 l.

Preparation:

1. Wash the fruits.
2. Cut into wedges.
3. Peel.
4. Grate the pear.
5. Add the mass to the jar.
6. Pour everything with vodka.
7. Mix.
8. Close the jar tightly.
9. Place the container out of the reach of light.
10. Insist for 25-30 days.
11. Shake the jar every 4-5 days.
12. Boil the syrup on the last day.
13. Boil for 3-4 minutes over low heat.
14. Remove the foam.
15. You should get a thick mixture.

Cool the liquid. Leave for 3-4 days in a cool dark place and the drink is ready.

Spicy 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:

1. Wash the fruits.
2. Clean.
3. Cut the core.
4. Finely chop the pulp.
5. Place everything in a glass container, add spices.
6. Pour out the vodka and stir.
7. Close the lid.
8. Leave the product warm for 2 weeks.
9. Shake every 2-3 days.
10. On the 14th day, make a thick syrup.
11. Cool it down.
12. Strain the pears infused with vodka and mix with the syrup.

Infuse an alcoholic product for 2 months in a room, in a dark room. Strain the pear liqueur at home before using it.

With almonds and cloves

Almonds and cloves will give the pear drink a spicy aroma.

Ingredients:

• fruits of sweet varieties - 1.5 kg;
• food 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:

1. Wash the juicy fruit.
2. Clean.
3. Remove the core.
4. Cut into slices.
5. Put the pear in a glass container.
6. Add spices there and pour alcohol.
7. Insist 10 days in a cool dark place.
8. Then strain the tincture.
9. Boil the syrup and mix with the pear tincture.
10. Mix it and pear tincture.
11. Insist for another 10 days.
12. After that, filter the pear product and bottle it.

To make the composition more saturated, you can leave it cool for maturation for a period of 2 to 6 months.

With vermouth and vanilla

You can make 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 peel - ½ piece;
• cinnamon - 1 stick.

Cooking process:

1. Wash ripe fruits, peel and core.
2. Cut into small pieces and crush slightly.
3. Put the raw materials in a glass container.
4. Add spices, citrus zest.
5. Pour the alcohol there.
6. To mix everything.
7. Insist 7 days in a cool place.
8. Strain.
9. Mix water and sugar.
10. Boil the syrup and cool.
11. Mix with tincture.
12. The resulting liquor is bottled.
13. Exposure is required before use (no more than 90 days).

The most suitable conditions for storing pear alcohol are at home. This could be a basement or a refrigerator.

Liquor on cognac

You can prepare the product using cognac. A delicate pear-cognac taste is obtained.

Ingredients:

• ripe fruit - 4 pieces;
• cognac - 0.5 l;
• vanilla - 2-3 pods;
• water - 0.5 l;
• sugar - 0.5 kg.

Cooking process:

1. First wash 2 pears and core.
2. Peel vanilla from seeds.
3. Chop the fruit.
4. Put in a glass container and add seasoning.
5. Pour all over with cognac.
6. Infuse the drink for 2 days, sometimes shaking.
7. Then remove the vanilla from the syrup.
8. Leave the pear for another 3 days.
9. Wash and peel the remaining 2 fruits.
10. Clear from seeds.
11. Place in a saucepan, add sugar and water.
12. Cook all this for 5-6 minutes.
13. 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 that, the pear liqueur should stand for another 2 weeks.

Terms and conditions of storage

Liqueur is not classified as spirits. It is a light alcohol, so its shelf life is much shorter than similar products.

Homemade alcoholic compositions 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 an open bottle tightly closed;
• store in a dark, cool place;
• avoid sudden changes in temperature.

Liqueur is a very "capricious" alcoholic drink and is picky about 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 the 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 likely to retain its flavor profile. The best storage conditions - at home - lack of light, moisture, sudden temperature changes, heating devices and the location of the product away from direct sunlight.

If all these conditions for storing homemade delicacies are observed, 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 delicate, fruity aroma. Combine perfectly with desserts. It can be served with meat, drunk neat or with cocktails.

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