DIY Pear Liqueur Recipe (2024)

FAQs

What is pear liqueur made of? ›

First up: The fascinating Mathilde Poire Liqueur. It's made simply from Bartlett pears that are pressed for juice, fermented, and distilled in pot stills. A touch of quince (a pear-esque fruit) is added to the distillate to enhance the pear flavor.

Place pear and vanilla bean in a sealable glass jar and cover with brandy. The jar should have enough room to add another cup of liquid later in the process. Seal and shake, then let steep for 2 days. Remove vanilla bean, and then let steep for another 3 days.

If you can't get the spiced pear liqueur, you could use a good-quality triple sec, orange liqueur (such as Grand Marnier) or another good fruit-based liqueur. Allspice Dram (homemade or store-bought) is another possible liqueur to use, which has spicy notes.

Cover the fruit with vodka: Pour the vodka over the fruit. Use enough to completely cover the fruit and fill the jar, about 2 to 3 cups in a 1-quart jar. Seal the jar tightly and put it somewhere out of direct sunlight. Infuse for 3 to 5 days: Shake the jar of fruit and vodka daily.

The earliest known reference to fermented alcoholic drinks being made from pears is found in Pliny. Perry making seems to have become well established in what is today France following the collapse of the Roman empire; references to perry making in England do not appear before the Norman conquest.

A light and fruity sparkling alcoholic drink similar to cider but made with pears rather than apples. Waitrose Vintage English Perry (500ml) is made in rural Herefordshire from specially selected English Perry pears, grown in this region since Norman times.

Poire Williams Prisoner Eau De Vie - Pear Brandy Infused With Real Pear - 40% ABV - A Premium French Delight for the Senses : Amazon.co.uk: Grocery.

Europeans traditionally sip unaged fruit brandy as a digestif, and we're all for that, but at 40% alcohol with no residual sugar, our wildly aromatic Pear Brandy is stunning in co*cktails.

Poire Williams is the name for eau de vie (colorless, unsweetened fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia) in France and Switzerland. It is generally served chilled as an after-dinner drink.

Unopened, pear liqueur (schnapps) has a long shelf life, often retaining its quality for years. After opening, its freshness can be maintained for several months to a year, though it's best consumed within a few months for optimal taste.

What can I use instead of liqueur? ›

For tiramisu you can just make up the lost liquid with extra coffee and if you are making something like a trifle, then try sprinkling a similarly flavoured fruit juice over the sponge base instead - for example for orange liqueurs use orange juice, for kirsch use cherry juice or syrup from a tin of cherries, for ...

Most homemade liqueurs start with vodka. This spirit is an ideal base for liqueurs because it's colorless and flavorless, making it the perfect blank canvas. Start by creating some of the most popular liqueur flavors, like coffee, amaretto, and Irish cream — they all rely on vodka for their kick.

A neutral alcohol like vodka is your safest bet when it comes to DIY infused booze because there are no flavors inherent to the spirit that will clash with your fruit.

Add the cut fruit to a large glass jar or container with a tight fitting lid. A gallon jar works well. Pour the alcohol over the fruit making sure to cover it completely, close the jar tightly. Place in a cool dark place for 2 to 4 weeks (more time = more fruit flavor), shaking or swirling the jar once a week.

The ingredient list for our Spiced Pear Liqueur is simple—Bartlett pears, cinnamon, clove, organic cane sugar, and malic acid—but its flavor is anything but basic.

Liqueurs are produced by combining a base spirit, usually brandy, with fruits or herbs and are sweetened by the addition of a sugar syrup composing more than 2 1/2 percent of the total beverage by volume.

These can range from the common, such as raspberries, oranges, and cherries, to the more exotic, like lychees and passionfruit. The chosen fruit is then typically macerated in a base spirit, often a neutral grain alcohol, to extract its flavours and colours.