Pear Liqueur recipe

After making the Walnut Liqueur we decided another fruit drink to share with you is our Pear Liqueur, so this is our version of yet another lovely traditional liqueur. Once again we have drunk this in both France and Italy. As in the Walnut Liqueur, it can be very strong dependant on the spirit used.

Ingredients:

12 to 15 very ripe pears - the ones I use are after they have dropped off the tree, those in Fig 1 were given to me by a friend.
1.5 Kilos granulated sugar.
½ Litre of Polish Spirit or Vodka, ½ Litre of Grappa or Eau De Vie; Grappa is good to use because it has an affinity with the grapes from the white wine. Be aware that some spirits can be very high in alcohol; this will alter the strength of the final result. For instance the Polish Spirit we use is 95% proof and the Grappa is 40%, Eau De Vie is usually about 40% or over.
5 Litres good sharp white wine.
If you wish, you can also introduce a litre of Pear juice to the mix.

  Figure 1

Method:

Figure 2 Figure 3 Figure 4 Figure 5 Figure 6

 

Chop the Pears into quarters and slices (Fig 2 & 3) and place in a "Mash tub" or fermenting bucket (Fig 4). Add the Sugar and leave it to stand for an hour or so, then pour all of the liquids over the top and stir until the sugar has dissolved (Fig 5 & 6).

Place the lid on the bucket and let it stand in a warm dark place for about 6 to 8 weeks, stirring and checking the liquid once a week. You will notice the liquid will take on the smell of the Pears and hopefully taste quite sweet.
After the 6 or 8 weeks, I drain off the liquid into a demi john on to which I then place an air lock (Fig 7).The Pears are discarded. We top up the demi-john with White wine and stand for a further 6 weeks.

Figure 7 Figure 8 Figure 9 Figure 10

 

After that time, if the liquid is not clearing very well (Fig 8) I add 'Bentonite' or 'wine finings' to assist with clearing the liquid.

After standing for about a week I draw off the liquid into another demi-john taking care not to disturb the sediment that has settled on the bottom, wine makers call this "wracking", we do this to ensure we leave behind any sediment (Fig 9) stand for a week then bottle and cork.

The recipe should give just under 5 litres (Fig 10) of delicious after-dinner liqueur; it really is a luxurious treat after a meal.