I wish I could have bottled it all up to enjoy a few months from now…just like I’m planning to do with this homemade pear liqueur.

When the liqueur is ready, get a fresh, clean container and strain out the pear and vanilla beans using a funnel and a fine-mesh sieve. Pear– Yes just one pear for this pear liqueur recipe. I have used a large pear of the William variety, though any type of pear will do really. They all have their own flavour. Make sure that your pear is ripe and juicy and unblemished.When you are done straining, you can discard all of the rind, pulp and any spices. Congratulations On Your Awesome Pear Liqueur This homemade spiced pear liqueur is ready in just one day and is so amazingly delicious! Vodka, pears, cloves, cinnamon and anise. Homemade liqueurs make a wonderful homemade Christmas gift or for any occasion and this pear liqueur is simply divine. Be sure and make enough to keep some for yourself because it's that good! Vodka: I just use an inexpensive vodka. Vodka, by definition, is a neutral spirit and required to to be “without distinctive character, aroma, taste, or color,” so I don’t think there’s much point in using an expensive vodka ( 1). You could also experiment with brandy, rum, or whisky, but your mileage may vary.

Store your pear liqueur in a clean mason jar or bottle in a cool, dark place. It will last for approximately a year but is best consumed within 6 months. Because this liqueur tastes so lovely chilled, I often like to keep it in the fridge. How to Use Pear Liqueur If you have some extra pears, try my new favorite arugula salad! More Infusions that Make Great Christmas Gifts! Step 2, is needed when you feel your Pear Liqueur is not sweet enough. This can happen because of pear variety or ripeness. Make sure you have a ripe yet unblemished pear and rinse and pat dry. Pierce the pear all over with a fine skewer I have been looking forward to making my Homemade Poached Pear Liqueur since the start of pear season. My boozy fruit infused recipe is refreshingly smooth and easy to make. Pears have a pleasing shape, unique mottled skin and a divine flavor. They are the perfect fruit for a mildly sweet tasty concoction that can be enjoyed all year long. So let’s get busy in the distillery!Sushi, Spicy Foods, Mussels, Shrimp, Lobster, Stone Crabs, Artichokes, Traditional Thai Food, Middle Eastern, Moroccan, French, Mexican, Indian, Asian, Turkish, and the list goes on and on..... After either step one or two depending when your desired flavor is achieved. Carefully strain the liquid through several layers of cheesecloth.

Relatively inexpensive:Although vodka is a bit pricey, you can use inexpensive 100-proof vodka, regular sugar, and 1 single pear to make a batch of this homemade liqueur! It’s much cheaper than grabbing a bottle from the store. Perfect for the holiday season:This drink is made for the holidays! It’s rich and sweet, and the hit of vodka will really warm you up on a cool winter’s night!Pears, like apples, make amazing desserts, from pies to crumbles. They also make amazing drinks like cider but they are just as good made into a liqueur. Ingredients: 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. Pears: You can use any kind of pear for this recipe. I made a batch with Bosc pears and one with Bartlett pears and both are delicious. Vanilla beans:You’ll need 1-2 vanilla beans. I like these organic vanilla beans from Cook and have them on hand at all times.

The fun part about making your own liqueurs is that you can experiment and create a custom flavor. Feel free adjustany of the ingredients to develop your own "secret" recipe. It's difficult to go wrong, especially if you do the daily taste test. I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen. Bring the water to a boil and add any ingredients you’d like to infuse. Allow it to simmer for a while to draw out the flavors. When you’re ready, add the sugar until it dissolves, remove from heat, and let stand until it reaches room temperature. Fresh pears:You’ll just need one ripe pear. Mine was slightly underripe and still made an absolutely delicious liqueur. I try to cook using only organic ingredients and fresh organic produce. Of course this is not always possible... but I do make the effort.The weather was spectacular today. Frost and fog early on gave way to a gloriously sunny afternoon. The autumn foliage here in the mountains of western Maryland has never been more beautiful. At sunset, the thinnest imaginable crescent moon hung in the sky, illuminating clouds that looked like wisps of smoke. Into a 2 cup (at least) mason jar, add vodka, simple syrup, sliced pear, star anise, cinnamon, and clove and close the lid. Shake to combine. Let infuse at room temperature for 24 hours. After 24 hours, taste it, it should taste of pears with a hint of spice. Strain into a bottle and cap. Keep in the refrigerator for up to 3 months. Shake well and set aside in a cool dark cupboard for a further week, making sure you give it a shake every day or so to get that sugar to completely dissolve Adjust the spices as you see fit. Cinnamon, star anise, and cloves are almost essential to getting a great spice blend, so you can skip the allspice if you like. If you have only ground spices available of any of them, add them to the syrup when you make it and use a little more than you normally would.