I’ve tried several different versions over the years, but my absolute favorite is Massenez, from France. It can be enjoyed as a digestif as a classic liqueur, but will also pair beautifully with fruit desserts and particularly apple tart. Next Wed’ I’ll add caster sugar to one jar and demerara to the other and compare the taste a week later. When I first did this one years ago I gave it the longer time but have since discovered that the four weeks is enough.

Marie Brizard Poire William (Pear) Liqueur | Simply Wines Direct

Have just had a preliminary taste of my pear liqueur made following this recipe, it is bloody amazing! I love all your recipes and being a kieffer pear tree owner I make this every year and have quite a following. It makes a great foodie gift too, so make some for Christmas hampers and get ahead with your festive preparations. The pear was a magnificent hit to all that tasted and when my pear tree blooms this year I will definitely be creating another batch and using this recipe. Even though I’m not normally a gin drinker, the combination of sweet, fruity, herbal and hint of salt on the rim was even more than the sum of its luxe parts.

We have just eaten the vodka-soaked pear with vanilla ice-cream – absolutely delicious (waste not, want not). A taste sensation like no other, the André Petit Poire William Liqueur de Cognac is the essence of Charente produce in a bottle. From their estate in Berneuil, they have taken 50% yellow William pears (the edible fruit), alongside 50% of red William pears (used for eau-de-vie) which they leave to sit in Cognac for a few days. Thank you TWICE Karen, once for answering my questions and second for this great recipe that I stumbled upon purely by chance.

Pear Tree Cocktail Cocktail | Feasting At Home Pear Tree Cocktail Cocktail | Feasting At Home

At its North Pole center is Poire Williams, a traditional eau-de-vie (fruit brandy) made by distilling Williams pears (known as Bartletts, here in the U. I’m thinking about putting the discarded pear in it and pressing it to get the final liquid out to put back into the liqueur, do think that will work? You state to use 1/4 nutmeg, but then you state to grate a nutmeg to get the 1/4 but that you can’t use ground. to make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Why not add everything all at once and let it all mingle with an occasional stir or shake to disturb and help dissolve the sugar?If I were to use my fallen pears, would I need to soften them in some way or could I macerate them in the alcohol as per your recipe do you think? I love making homemade liqueurs and infusions and have an entire section of Homemade Liqueurshere on Larder Love for you to take a look at if you want to get even more crafty in the kitchen.