I have been looking forward to making my Homemade Poached Pear Liqueur since the start of pear season. My boozy fruit infused recipe is refreshingly smooth and easy to make. Pears have a pleasing shape, unique mottled skin and a divine flavor. They are the perfect fruit for a mildly sweet tasty concoction that can be enjoyed all year long. So let’s get busy in the distillery!
In my quest of mastering the skills of mixology, I have found that poaching my pears before adding them to the vodka is crucial. Poaching is the gentle, stove top cooking process to release the distinctive and delicate flavor of the fruit. I add a minimal amount of water to prevent the pears from sticking to the pot until they float in their own juices. I have found through my experimentation that ripe Bartlett Pears have the ideal flavor for my liqueur. My fruit is ripe but still firm so it holds its shape and does not disintegrate. Also poaching the pears without removing the skin adds more of their delicate flavor.
Hints of cinnamon and vanilla with lemon and orange zest alongside the poached pears is a heavenly mixture. I usually mix half my batch with simple syrup for those with a sweet tooth. The rest is bottled unsweetened for those who find the fruit intermingled with spices just right for their taste buds.
Homemade Poached Pear Liqueur is a favorite amongst my family and friends. It is an ideal homemade gift so the true challenge may be how much to hide in your closet before the rest disappears like magic!
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Sharing this recipe at Pin Junkie, Weekend Potluck, Foodie Friday and Happiness is Homemade.
Poached Pear Liqueur
Ingredients
- 6 pears ripe firm Bartlett, cored and chopped
- 1/2 cup water
- 1 lemon zest
- 1 orange zest
- 1 cinnamon stick
- 2 teaspoons vanilla extract
- 5 cups vodka good quality
Simple Syrup
- 1 cup white sugar
- 1 cups water
Instructions
- Cut 6 ripe Bartlett pears into small pieces. Remove stem and seeds. Do not remove skin.
- Add cut pear pieces into pot and add 1/2 cup of water. 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 and lemon zest, vanilla, cinnamon stick and vodka into large jar.
- Cover jar and put in a cool dark location for 8 days.
- Strain mixture into a large jar with cheesecloth over funnel or a fine mesh strainer. You will be left with the alcohol infusion.
- Combine white sugar and water in a saucepan and bring to a boil for one minute to make a simple syrup. Let syrup completely cool. Add syrup slowly to the liqueur infusion to your preferred sweetness.
- Bottle liqueur using a funnel.
- Serve at room temperature.
Great recipe. I can’t wait to taste it. After only an hr my pear pieces are floating with some above the liquid. Is this bad? If so how can I keep them under the liquid? I’m using a kilner jar. Thanks 😊
Can I use another pear besides Bartlett? I have Bosch and Danjue?
Yes, use your favorite tasting pear.
Does this need to be shaken as it sits for 8 days, as you would with homemade vanilla? Thanks for sharing!
No need to shake every 8 days. Just let the mixture sit so the flavors meld. Funny you mention vanilla. I am currently experimenting with Asian pears and vanilla beans in vodka.
Can you give some guidance on adding the simple syrup? I don’t want to overdo it from the start.
I do not like my pear liqueur overly sweet. After straining the mixture I put it back in the large glass container and mix in one cup of simple syrup at a time. Mix and taste. I continue this process until I am satisfied with the final product.
Could you substitute brandy for the vodka in the above recipe? I have a pear tree & bought a lot of bottles of cheap brandy last year to make pear brandy/liqueur but didn’t get round to doing it
Yes, brandy would be fine. I make homemade vanilla extract with vanilla beans and make versions with vodka and brandy. Different flavor but I find vodka and brandy can be substituted in many recipes.
I’ve made this and Can’t wait to sample ; I had lots of pears to use, I had a 2 quart jar but “large” should be 2 1/2-3 quart size, I had to leave out 1 cup vodka until I can obtain larger container.
Thank you! It’s beautiful in jar!
It is beautiful in the jar. Not quite pear season in Western New York but I am looking forward to making some batches in the fall. My rhubarb and cucumber/mint liqueurs are ready for tasting!
Can you use the cooked pears for baking?
Yes, you can use the pears for baking. However, they will taste quite alcoholic. I would suggest adding more poached pears mixed with the vodka infused pears to achieve a less potent taste.
How long will it keep not refrigerated? Looking forward to making this !
No need for refrigeration. I keep all of my fruit infused liqueurs for at least a year.