Homemade pear liqueur has a fruity-sweet and wonderful aroma. As an aperitif, it’s great chilled with ice cubes. The liqueur is ideal for infusing ice creams, sorbets, parfaits or other desserts and cakes.
For full-bodied flavor and golden yellow color, you should use fresh, ripe and juicy fruit for pear liqueur. Depending on the recipe, the eggs are boiled before the drink is prepared, or the eggs are not preheated and kept for a longer time. Depending on your preference and the season, the liqueur made from apple fruit can be flavored with various spices such as vanilla, cinnamon, cloves, anise or mint. For example, vodka, brandy, fruit brandy, wheat grain and rum are suitable for homemade liqueur from pears.
What kind of alcohol do you use for pear liqueur?
You should always use high-quality alcohol for homemade pear drink. Depending on the type of alcohol used and the taste, the result will vary slightly. It is better to choose a schnapps that you especially like or try different approaches. For example, vodka, brandy, fruit brandy, wheat grain and white and brown rum are suitable for pear liqueur.
How to distill pear liqueur?
Depending on your preference and the season, pear liqueur made from apples can be flavored with different flavors. The vanilla flavor is rather preserved, but it destroys the fruity taste of the fruit surprisingly. Pear liqueur, for example, is given a special touch by adding anise. A few sprigs of peppermint or lemon will add summer freshness. Strong spices such as cinnamon or cloves are suitable for the cold season. If you add lemon or orange peel to the base, it will give the liqueur a little freshness. The sugar used will affect the flavor. On the one hand, sweetness can be determined by the amount of sugar. On the other hand, brown rock candy or cane sugar gives the drink a nice caramel flavor and more depth.
What should you pay attention to when making pear liqueur yourself?
For a full-bodied taste and a beautiful golden yellow color, it is advisable to use only fresh, ripe and juicy fruits during production. Avoid overripe fruit or fruit with mold or even rotten spots. Because they affect the taste of the result and cause a lot of unwanted suspended particles that make the pearl sound cloudy. You have to let it steep for a while to get a pear liqueur that has a nice aroma and a full-bodied taste. Finely filtered and bottled in sterile bottles, the finished pearl liqueur will last for six months.
How to make pear drink yourself?
Depending on the recipe, the eggs are heated before preparing the drink, or they are not heated beforehand. A short fermentation with the addition of a little lemon juice is intended to prevent the fruit from turning brown, which can affect the aroma of pearl alcohol. On the other hand, if you do not boil and mix the ingredients together at room temperature, it will be smooth and at the same time it will not take much time. So we show you a simple recipe that requires only a few ingredients and a little time.
Pear liqueur – an easy recipe to imitate
1 kg pear
1.4 l double grain (2 bottles)
250 g of white rock candy
1 cinnamon stick
Clean and cut the mushrooms and cut them into small cubes or thin slices. Mix the room temperature cereal with the sugar, cinnamon and split vanilla bean. Place the eggs in a large, closable glass jar or jar with a lid and pour the liquid over them, covering the fruit completely. Place the container in a warm and dark place and let it ferment for four to five weeks. Mix or discard the mixture every two to three days. After the time has passed, the pear liqueur is filtered through a fine sieve or cotton cloth, bottled in upside-down bottles and aged for an additional three to four weeks before being enjoyed. Tip: Pear pieces taste great in semolina pudding, rice pudding or vanilla pudding.
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