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?
pear liqueur
Don’t you love the fruits of Autumn – pears, apples, plums and rich fruits that speak of comfort, coziness and snuggling up by the fire on long winter nights.
These fruits pack a punch of flavour in their raw form and also transfer this beautifully to alcohol when allowed to steep over time. Actually the alcohol soaks up those fabulous flavours pretty quickly, so really there’s not that long to wait at all.
Drinks and liqueurs made from fruits make wonderful gifts especially at Christmas time. Starting now means that you can have time on your side – flavours will merge and strengthen and character develop all while you do nothing at all. A win, win situation if ever there was one!
This pear liqueur is a perfect example
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.
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.
Pear Liqueur
Ingredients;
- 1 large pear the William variety is perfect for this, though any pear will do in a crisis!
- 1/2 cinnamon stick
- 1/4 nutmeg broken into small pieces
- 2 strips of dried orange peel
- 6 cloves
- 500ml vodka
- 150g/5oz caster sugar
How to make pear liqueur;
- 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 1 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 sip at your leisure
How long will this pear liqueur last?
This will keep for up to a year in a cool dark cupboard.
How to serve your pear liqueur
Pear liqueur is wonderful serve really chilled after a meal or used as part of a martini at cocktail 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 winter time 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!
Finally, if you do make my pear liqueur then do leave a comment/rating below. I love hearing from readers and respond to everyone just as fast as I can. Want more Larder Love, then follow me on Facebook and Instagram and sign up for my free weekly newsletter too.
Pear Liqueur
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/5oz caster sugar
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
PIN ME FOR LATER
Hi there ! I was looking for an interesting recipe for the hundreds of pears we have in our garden and this looks really interesting. Can it be done in big batches – using say 10 pears at a time ?
Hi Susan
Yes just multiply the quantities and it should work out fine.
K x
I have been given a lot of conference pears – you have said Williams are perfect will I get just as good as result with conference pears ?
Very nice blog and recipes. I have a quick question. For the first 2 weeks can I use a glass cookie jar where the lid does not seal? The lid it just sits ontop of the jar. The reason is I want to make a double to triple batch of this. Thank you,
John
Hi John
Wrap some clingfilm over top of jar and then add the lid. This will give you a better seal to stop air getting into the jar.
Enjoy
K x
Hi it is me again. I am so excited to try my Pear liqueur this weekend. I made a few quarts of it as I want to give some away too. My question is what do you usually do with all the lovely pears that have been sitting in the jars. Seems like such a waste to throw them out. If I eat them all that would get sloppy lol. Any ideas would be appreciated.
Thank you,
John
Hi John
Try mixing the boozy pears with ‘normal’ cooked pears in a crumble or pie or just with custard as an adults only dessert.
K x
Sounds delicious Karon.
Thanks Janice
K x
I am on my last jar of pear liqueur. I am going to try my hand at cherry liqueur this weekend. The pear was a magnificent hit to all that tasted and when my pear tree blooms this year I will definitely be creating another batch and using this recipe. Thanks again for sharing.
Glad the pear liqueur was such a success, try the cherry brandy.
All best
K x
Glad the recipe was so good and you’ll be trying more of them.
K
Hi there,
I made your pear liqueur last fall, went to mexico for 2 months, came home and enjoyed it immensely with Prosecco, or in my Pimm’s #1 and ginger ale. I will be making a much larger quantity this year as it tasted delicious and was the most beautiful brandy color. Thank you so much !!!
Glad it was such a success for you.
K x
Glad the recipe was such a success for you.
K
For the nutmeg, how do you break it into fourths?
you grate it
K x
What do i do if i dont have whole nutmeg or cardomon
You can’t use the ground variety I’m afraid
K
I noticed someone further up the list of comments asked if Conference pears would be ok to use for this lovely stuff… but there was no answer posted. So I would like to ask this question myself, as this is what I have to use.. I’m very keen to try this this year as my pear tree is laden!!
I Look forward to hearing your answer!
You can use any pears you like
K x
You state to use 1/4 nutmeg, but then you state to grate a nutmeg to get the 1/4 but that you can’t use ground. There must be some language difference; grate does not equal ground? Do you smash one whole nutmeg and then approximate what 1/4 of the it would be using the pieces? Please clarify how you get 1/4 of a whole nutmeg. Thank you.
Just use ground stuff 1/4 tsp
K
So disappointed.! I just strained my liqueur mixture after weeks of diligently tipping everydau. The color is gorgeous but it tastes like turpentine! Could I add some simple syrup or something to salvage my endeavor? Or any other ideas?
Never had this problem. Yes maybe add some simple syrup to sweeten things up a bit.
K x
I have a pair tree in my garden and I have just picked 12 big food bags full of pairs! (28th August 2017)
I would like to make this liqueur for Christmas presents. Is it a maximum of 2 months you can leave it or can you leave it longer? Would it be ok to make it now and do as directed the first 2 weeks then leave until Christmas?
yes that sounds fine
K x
Hello, I currently have a pear sitting in a sealed glass jar of vodka. It’s been in there for a week but it has turned very brown already and I just wanted to check if this is what should happen or has my batch somehow been spoiled. The brown started as little pin pricks where I pierced the pear skin but it has now spread all over even though the pear is completely submerged.
It should still be fine, its the pear flavour you are getting in the liqueur, you’ll be getting rid of pear itself.
Mine did that too. I just strained it yesterday and threw outtue pear. The Liqueur tastes wonderful!
As long as it tastes good.
K x
Cocktail recipe ideas? I made several batches of this and have one week left till it’s ready. I’m not sure how to serve this.
Just serve chilled in small glass as a liqueur.
K x
Yes just use Everclear, we don’t get that here.
K x
What is everclear?
do not know what you are talking about
Don’t know what you are talking about
yes use Everclear.
What is the shelf life after it’s completely done? Thanks
will keep for up to a year
K x
I am so very excited to try this. Can I store it in mason jars or would a jar with a stopper be better? And what is the difference between using a rubber stopper and a cork stopper? And thank you for sharing this recipe!
Toni
I use jars with the rubber ring around stopper so I can shake the jar and not get wet! Corks have a tendancy to come out.
k x
I’m excited . . . at the ‘sugar adding stage’ and 5 ounces seems like a lot but will go with the recipe as none of the comments addressed this. However, for future consideration, would less sugar create a dryer liqueur? Going into the dark tonight for 6 weeks and then prep for the holiday giving. Using our wonderful seckel pears!
The sugar is your sweetener so less is fine but if you cut it out altogether you get a infusion not a liqueur. I find this amount works well for this recipe, it’s up to you.
K x
Wonderful! I made this recipe 25 yrs ago when it was called “St. Valentine pear liquor”. Lost the recipe,and since it was pre-google, I was never able to find it until now, when I recently found a bottle of the original I made “25 years ago!!!”. It has been sitting undisturbed for all that time and is absolutely fantastic! So now, thanks to google, pinterest and your recipe, I can make more. YaY!
Glad you have found an old favourite here.
K x
I’ve made other liqueurs before (50+ blueberry bushes and many fruit trees! I’m wondering if I could use stevia for the sweetner or if the sugar provides some sort of necessary chemical reaction. It sure would be dandy if I didn’t have to use sugar….
Hi Barbara
I haven’t tried it using Stevia but I’m sure it would work
K x
I made some pear Liqueur several years ago. I had forgotten about it and it is still steeping. One of the bottles still has the cut up pears in it. Is it safe at this point to strain all the bottles and consume? Thanks for your help.
Hi Susan
Yes just double strain through kitchen paper or cheesecloth. With the pears being in there so long there will be lots of tiny fibres so extra straining will be important.
K x
I love this!! How awesome that you guys made this yourselves!
Hi Karon. I’m about to try your recipe, but am confused about the overall timing. Though it’s stated in the intro that “This liqueur takes a total of 2 months to mature”, I’m only seeing 4 weeks in the actual recipe: 2 weeks in light with everything but sugar, then 2 weeks in dark with sugar added, then strain and consume. I’m hoping closer to the 4 weeks so that I can still make Christmas (I’ll apparently miss Thanksgiving), but can you please clarify?
And thank you for providing this recipe with what I consider to be a relatively small amount of sugar (I was about to try another with 1:1 sugar:liquor).
Hi Robert,
When I first did this one years ago I gave it the longer time but have since discovered that the four weeks is enough. I updated the recipe a wee while ago but must’ve forgotten to change everything, will do so now. Thanks for pointing it out.
K x
Hello from Chile, I am so glad to have found this recipe. My pear tree is loaded with good looking pears that will be ready for harvest in about a month. I can’t wait. Thanks.
Hi Ivette
Lucky you with all those lovely pears. Try my pear jam and spread too.
K
The best..!!!
Hi Lillian
Thanks so much. Glad you like it so much
K
Hello! I prepped my pears last fall and just got around to bottling the liqueur (ten months later!) – it is insanely good and a beautiful colour. I can’t imagine how much I will enjoy this with a dessert cake! I do have a question however; I forgot to strain the liquid before bottling. Should I make the effort to strain it? What is the purpose of straining it? There aren’t really any pieces floating about.
Thank you so much for this gem of a recipe! I cannot wait to share it with my family and friends.
Hi Ulla
So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really.
K
Hi Karon, thank you for your recipe. This is my first ever attempt in making a liqueur and I needed to get some clarification. I have followed the recipe exactly and have completed the first nine steps. I had the liqueur sitting for ONE week on a sunny window sill. Then I added the sugar and left it for another ONE week in a dry, cool place, shaking it every day. So its been 14 days now, and tomorrow Im scheduled to do Step 10, which involves straining the liqueur and pouring it into the bottles. I noticed in the comments that it said 4 weeks is good enough for the waiting period. Does this mean I wait another 2 weeks before I can drink it or have I made a mistake somewhere along the line? Thank you in advance for your input. Kind regards, Ekaterini
Hi Ekaterini
Please just follow the recipe not the comments. I originally did this post in 2015 and I left the liqueur for longer. Nowadays I only wait for one week on the windowsil and one week more in cupboard. You can leave it for longer if you like but it works just fine with this shorter time. Hope this explains things for you.
All best
K
Hi Karon,
Thank you for the recipe – sounds really great! (I’m just approaching the end of week 1 at the moment). I was also a bit confused like Ekaterini above – the actual text still says:
-Set on a sunny windowsill for 1 week. It looks rather pretty so is no hardship to have around!
-After 2 weeks (!) open the jar and add the sugar
-Shake well and set aside in a cool dark cupboard for a further week…
So it’s good to know it’s indeed 1 week in the sun and 1 week in the cupboard. Perhaps it’s worth correcting the typo in the text?
Thanks again!
Andy
Thanks Andy
I had already updated the printable recipe card at the bottom of the post. Just forgotten to amend the wording in the post. Done it now.
K