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

Content

1 Features of the preparation of pear liqueur
2 Pear liqueur recipes at home
3 Terms and conditions of storage
4 Conclusion

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 prepare a drink.

Features of the preparation of pear liqueur

Homemade pears can be used to make cider, wine, or alcohol-based liqueurs. Fruits do not give off taste and aroma well, the cooking process will be lengthy and requires the addition of a number of ingredients that enhance the taste. As a result, a drink of light yellow color, aromatic, 20 - 35 ° is obtained. 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 liqueur or pear tincture, they are completely preserved. The fruits have a number of features that are taken into account in the processing process:

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

As a flavor enhancer they use: raisins, ginger, honey, lemon. These are traditional components, you can experiment and add something of your own, in reasonable proportions. Alcohol of good quality is taken as an alcohol base: vodka, rum, alcohol. There are recipes for pear tincture on 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 is pre-diluted. The stronger the alcohol, the longer the pear drink is infused.

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

Homemade pear liqueur recipes

A pear liqueur is being prepared at home using a general technology, the set of ingredients and the aging period are changing. Preparatory work:

Ripe, juicy fruits are washed under running warm water, dried, cut into 4 parts, and the seeds are removed from the core.
Squeeze lemon juice, add to raw materials, mix well, treatment will prevent the oxidation process.
Pears (together with the peel) are passed through a meat grinder or grater, you should get a homogeneous mass. A number of recipes use whole portions of the fruit.

Pear liqueur is prepared from the obtained raw materials, according to the selected recipe.

Classic pear liqueur with vodka

This is a simple pear liqueur recipe that can be made at home without large 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 the ingredients increase:

water 100 g;
vodka 0.25 l;
sugar 150 g

Optionally, add cinnamon or cloves for spice. Depending on your taste preferences, the sugar concentration in the 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, removed for a month in a warm room.
Shake the container twice a week.
After 30 days, the liqueur is filtered through cheesecloth folded in half, the pulp is squeezed out.
The filtration process is repeated.
Mix sugar with water, boil over low heat for 3 minutes.
Chilled syrup is added to pears with vodka.
Close it tightly with a lid, put it away in a dark cool room for 10 days.

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

Pear pouring without vodka

They also prepare a liqueur from pears without alcohol, vodka or other drinks containing ethanol. A low-alcohol drink is obtained by natural fermentation.

Sequence of work:

The juice is squeezed out of the 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 appears and the noise characteristic of fermentation appears.
Add sugar (100 g per 2 l), mix well, put a water seal.
Leave the bottle for 25 days, after the completion of fermentation, carbon dioxide ceases to be released into the water.
The juice is carefully drained, it is necessary that the sediment remains at the bottom.
The bottle is washed, 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, no light access. A sediment appears at the bottom. With the help of a nylon tube, the drink is poured, distributed in glass bottles, and closed. Withstand five days in a cold room (basement, refrigerator). The process is complete.

Pear liqueur with lemon recipe

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 lemons;
200 g of honey;
600 g sugar;
2 liters of vodka or diluted alcohol (strength 40⁰).

Spices (optional) can be put all or selectively:

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

The pouring is not prepared from the pear mass, you will need sliced fruit slices, each pear is cut into 6 parts.

Sequencing:

Peel the lemon and squeeze the juice.
Pour pears with juice, 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, add to the container.
Spices and honey are added.
Poured over with an alcoholic drink.

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

Attention! The bottle is left at rest, no need to shake.

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. After fermentation, the substance will give a precipitate, a kind of syrup is formed on top. The liquid is separated, mixed with the tincture. Leave for 2 months in a well-lit room. Then filtered, lowered into the basement for exposure for 4 months. After the expiration date, the pear liqueur is ready.

Pear liqueur without vodka on white rum

The drink will turn out 35⁰ fortress, transparent, slightly yellow. 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 it is drained, filtered, white rum is added. Bottled.A three-month maceration in a cold room is enough to get it done.

Pear liqueur at home with alcohol and honey

The color of the pear drink will depend on the honey. If the beekeeping product is from buckwheat, the hue will be amber, lime 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:

Dissolve honey in alcohol.
The sliced pear pieces are dried in the oven. You can pre-wilt the liqueur component in the sun.
Placed in a container with honey diluted in alcohol.
Put in a cool place for 1.5 months, no need to shake.
Carefully drain, squeeze out parts of the pear, pour into containers of smaller volume, and seal it tightly.

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

Pear liqueur on vodka with 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, laid out on a baking sheet, and exposed to the sun. One week is enough for the moisture to evaporate. An oven is used to shorten the time.

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).

Black currant leaves are used as desired. They give the pear drink extra flavor and color. The output should be 30⁰ fortress, 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, placed in a room with a temperature of 20⁰ C, away from daylight for 3 months.
Shake the contents periodically.
After the time has elapsed, the liquid is drained, the dried fruits are squeezed out.

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

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

Pear liqueur at home on vodka with ginger

The ginger recipe gives the pear tincture a refreshing, invigorating, minty-tinged flavor. It is prepared relatively quickly, but it is not stored for long either.

Composition:

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

Preparation:

For the recipe, you need a grated pear mass.
Ginger is also minced.
The ingredients are mixed and vodka added.
Poured into a bottle, closed.

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

Terms and conditions of storage

The shelf life of pear tincture depends on the constituent components. The longer the brewing 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 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 is distinguished by a variety of variations. Taste, strength, cooking duration depends on the selected recipe. The process does not require material costs, but it will be possible to taste the drink no earlier than in 1 - 2 months.

Pear liqueur recipes