WEBOct 5, 2023 · 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. 3. Place the pears and lemon zest in a sterilized glass jar. Pour the syrup over the pears, add the vodka, and screw on the lid.
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WEBOct 6, 2014 · 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 …
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WEBApr 10, 2012 · Ingredients: · 1 1/2 cup brandy. · 1 large pear, ripe but not mushy, peeled, cored cut into 8 long slices (green or red D’Anjou …
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WEBApr 18, 2021 · In a 1-quart canning jar, add the pear slices and spices. Pour in the pear brandy and simple syrup. Secure the lid and shake the jar so everything is combined. Set in a cool, dark place and allow it to …
WEBDec 14, 2023 · Then, move the jar to a cool dark place like the pantry. Continue shaking daily for 2-3 weeks. 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. Transfer liqueur to decorative bottles or a clean glass jar. Label the jars and enjoy!
WEBNov 7, 2019 · Simple Syrup. Combine ½ cup of turbinado sugar (raw cane sugar) and ½ cup water in a small saucepan. Stir over low heat until sugar dissolves. Cool. Spiced Pear Liqueur. Place the pear, cinnamon, star …
WEBSep 25, 2021 · Let the cinnamon pear mixture cool for about 10 to 15 minutes, then transfer to a 2 liter canning jar. Pour about 3 cups (roughly 750ml bottle) into the container with the pears. Tightly seal and shake to …
WEBJan 28, 2024 · Combine the pear mixture and vodka in an airtight container. 4. Close the jar and store for two days in a dark place, shaking the jar once or twice a day. 5. Strain the mixture through a cheesecloth or a fine …
WEBAug 24, 2019 · Simmer for approximately 15 minutes until pears are soft. Do not strain. Zest one lemon and one orange. Measure 5 cups of vodka, 2 teaspoons of vanilla and 1 cinnamon stick. Add pears with juice, orange …
WEBJun 14, 2019 · Step 2 make and add as needed. 1 ripe pears, divided (organic preferred) 1 cup sugar. 1 cup water. Step 2. Step 2, is needed when you feel your Pear Liqueur is not sweet enough. This can happen because of pear variety or ripeness. After a total of five days, chop up the second pear, discarding the seeds and core.
WEBDec 1, 2020 · Instructions. Put a coupe glass in the freezer to chill and place some sugar in a shallow bowl. Add the pear brandy, lemon juice, orange juice, and simple syrup into an ice-filled shaker and shake until …
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WEBAug 10, 2021 · Cut pears into small chunks and place in a food processor. Process your pears in batches until they are a pulpy consistency. Put blended up pears & 1 gallon of water in a large stock pot and heat up to 160° F. Add the additional 5 gallons water. Stir in the 6lbs of sugar until totally dissolved.
WEB2 ½ cups 100-proof vodka. 1 tablespoon fruit protector. Quarter and core pears, then slice thin. Place pears and lemon zest in a clean 2-quart jar, with a tight-fitting lid. Pour syrup over pears and add vodka and fruit protector. Cover and let stand in a cool, dark place for 2 weeks. Use a fine-mesh strainer to strain out the solids.
WEBdirections. Place pear and spices in a jar large enough to hold all of the vodka. Seal and place in a sunny window for one month. After the one month period, add sugar and reseal. Place jar in a location that receives sunlight for at least part of the day, for 3 months. Periodically shake the jar when you check on its progress.
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WEBPlace the pears, sugar, and spices in a large glass container with a lid such as a quart-sized mason jar. Add the vodka slowly, stirring to dissolve the sugar. Once it is mostly dissolved, add as much of the vodka as will fit. Close the lid and place your vodka infusion in a dark, cool place (like a kitchen cabinet away from the stove) for 4-7
WEBJan 20, 2014 · How to make. Pick ripe pears, preferably without spots. Cut the pears into small pieces and puree them. To increase the quantity of brandy and speed of fermentation, you can cover the finished puree with a sugar syrup concentration 17-18% (dissolve 40 lb (18 kg) of sugar in 25 gal (95 L) of water). During fermentation, stir the …