Recipe
I love making homemade hooch. This pear liqueur is one of my favourites. It packs a punch in the flavour department but is silky smooth, rich and luxurious. And a great sipper on long winter evenings. Need I say more?
Why you’ll love this recipe
- Pear liqueur isn’t one you can readily buy in the supermarket and if you can find it then it is pretty damn pricy!
- Making homemade liqueurs is fun and easy without even any actual cooking involved.
- Pear liqueur makes a wonderful gift, especially at Christmas. So when pears are abundant either in the garden or supermarket get making pear liqueur!
I love making homemade liqueurs and infusions and have an entire section of Homemade Liqueurs here on Larder Love for you to take a look at if you want to get even more crafty in the kitchen.
Making pear liqueur couldn’t be easier, it is just a matter of bringing together a few simple ingredients and letting good old Mother Nature do the work.
How long does this liqueur take to make?
This liqueur takes a total of 2 weeks to mature so now is the time to get started if you want to present it as a gorgeous gift at Christmas time.
Ingredients for pear liqueur
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.
Spices – You want some kick of spice in your pear liqueur so I add cinnamon, nutmeg and cloves.
Orange – I use 2 strips of dried orange peel for extra flavour.
Sugar – go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear.
Vodka – just buy supermarket type vodka here, step away from the Stolly!
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make dried orange peel
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.
Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour)
How to make pear liqueur
Pierce the pear all over with a skewer to allow the booze to penetrate the flesh and then allow all that lovely pear juice and flavour to come out.
Put your well-pierced pear into a sterilised jar that it fits into quite snugly and will allow you to add the vodka, orange peel and spices.
Pop on the lid and set this jar on a windowsill for 1 week. It looks quite pretty really, so is no great hardship to have it around.
After a week simply add the sugar to the jar and shake it well as this helps to dissolve the sugar. Now pop the jar in a cupboard for another week and shake it every day to make sure that all the sugar is completely dissolved.
Remove the pear, spices and used orange peel and strain your pear liqueur through a double layer of muslin or kitchen paper (or use a coffee filter).
You may have to do this twice to get a really clear and golden pear liqueur.
Finally, decant your pear liqueur into a sterilised bottle and you are done.
How long will this liqueur last?
Your homemade pear liqueur will keep for up to a year in a cool dark cupboard.
How to serve your pear liqueur
Pear liqueur is wonderful to serve really chilled after a meal or used as part of a martini at co*cktail hour.
You can also drip a little over really good ice cream. Perhaps on the side of my Pear Pie. Now that would make a wonderful wintertime dessert.
It makes a great foodie gift too, so make some for Christmas hampers and get ahead with your festive preparations. Have you seen my eBooks packed with foodie gift ideas?
Naughty & Nice Foodie Gifts For Christmas
Cheers!
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for more super tasty pear recipes to try? Then check these out before you go;
Sweet and sour pickled pears
Pear jam with pepper and lemon (refined sugar free)
Stilton pear and walnut blue cheese dip
Spiced pear and chocolate jam
Easy pear pie (pear tart tatin)
Looking for more homemade liqueurs to try? Then check out my section.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Pear Liqueur
Karon Grieve
A delightfully fragrant pear liqueur perfect for sipping and co*cktails too
4.36 from 48 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course liqueurs
Cuisine British
Servings 15 servings
Calories 125 kcal
Ingredients
- 1 large pear the William variety is perfect for this, though any will do really
- 1/2 cinnamon stick
- 1/4 nutmeg broken into small pieces
- 2 strips of dried orange peel
- 6 cloves
- 500 ml vodka
- 150 g caster sugar
Metric – US Customary
Instructions
Make sure you have a ripe yet unblemished pear and rinse and pat dry
Pierce the pear all over with a fine skewer
Place the pear in a sterilised glass jar that it fits quite snugly and will allow your 500ml vodka
Add the spices and orange peel
(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. Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour)
Fill jar with vodka and pop on the lid
Set on a sunny windowsill for 1 week. It looks rather pretty so is no hardship to have around!
After a week open the jar and add the sugar
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
Remove pear and spices from the jar and strain the contents through a sieve lined with a double layer of muslin (or use a coffee filter), I like to do this part twice to get a really clear liqueur.
Decant the liquid into a sterilised bottle and enjoy
Notes
Calorie value is taken at 15 shots from 500ml bottle.
Serving suggestions
Serve this either chilled or at room temperature. It is great poured over ice-cream. Use as part of a co*cktail
This will keep for up to a year in a cool dark cupboard
Nutrition
Calories: 125kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1gSugar: 11gVitamin A: 7IUVitamin C: 3mgCalcium: 5mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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