Giffard Poire William Pear Liqueur, 70 cl

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Step 2, is needed when you feel your Pear Liqueur is not sweet enough. This can happen because of pear variety or ripeness. After 24 hours, taste it, it should taste of pears with a hint of spice. Strain into a bottle and cap. Keep in the refrigerator for up to 3 months. Add it to a pot, along with the water and sugar, then stir and bring to a boil on medium heat, about 5 to 7 minutes. Reduce heat and simmer for an additional 5 minutes. Let the syrup mixture cool. 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!

I love Zaar! I have so many wonderful friends here and I really enjoy being a Forum Host. I love the games in the Contest & Events Forum! The games are addictive and a great opportunity to meet the members of this community. I had a blast co-hosting the first Zaar World Tour 2005 with ~Leslie~. Zaar World Tour II doubled in size and ~Leslie~ and I were joined with co-hosts Mama�s Kitchen and kzbhansen. Zaar World Tour 3 doubled again in size and Leslie, Mama's Kitchen and I were joined with SusieD, PanNan and JustCallMeToni! We also established the "Whine and Cheese Gang" which was a wonderful team that was put together to help all the teams playing. Zaar World Tour IV will be bigger and even better!!! glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. Notes on Utensils: 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! More Liqueur Recipes Like This Once cooled, pour the syrup (with the fruit) into the steeping jar. Shake and let steep for 2 days.Hay Guys and Gals, are you Looking for an awesome Pear Liqueur Recipe Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Pear Liqueur Recipe in the world. Pear Liqueur Recipe what you’ll need Ingredients for step 1. The first step is making a simple syrup. A simple syrup is just a mixture of sugar and water heated to a simmer to dissolve the sugar. I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). Bring the water to a boil and add any ingredients you’d like to infuse. 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. Vodka:Start with a high-quality 100-proof vodka. I recommend looking for one with a quality you’d want to sip!

This liqueur is definitely in my top five homemade liqueurs! I found it in one of my favorite books for infusion ideas: Infuse Oil, Spirit, Water.Two other recipes that I've made from this book: Sriracha Honey Popcorn and Spicy Cucumber Infused Gin. I recommend this book highly! Wash and chop up the pear, discard the seeds and the core. You can peal the pear and if you choose to do it before you chop it. I like to leave the skin on I find that it gives the Peas Liqueur more depth and flavor. When you are done straining, you can discard all of the rind, pulp and any spices. Congratulations On Your Awesome Pear Liqueur Store your pear liqueur in a clean mason jar or bottle in a cool, dark place. It will last for approximately a year but is best consumed within 6 months. Because this liqueur tastes so lovely chilled, I often like to keep it in the fridge. How to Use Pear LiqueurHints 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. Lucy’s Top Tip: 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. As a bartender, I have seen countless trends come and go in the world of mixology. However, one ingredient that has stood the test of time is pear liqueur. With this Homemade Pear Liqueur, time doesn't even have all that much work to do. It's ready in just a day! I was skeptical that it might take longer, but it didn't! It was so flavorful after just 24 hours!

First you’ll need to gather up your ingredients, along with a glass jar. The full recipe will require a 1 gallon jar, but you can also cut all the ingredient in half to fit into a 1/2 gallon jar if you want to try it out first. Key Ingredients I love experimenting with new cuisines and love fusion! I like most foods and most cuisines... Spices and Sauces are my forte! I am most known for cooking with all kinds of wine and liquor. I am always on the hunt for the perfect blend of flavors.... the dish whose first bite makes you put your fork down and relish the mouthful. Sugar– go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear. 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. Adjust the spices as you see fit. Cinnamon, star anise, and cloves are almost essential to getting a great spice blend, so you can skip the allspice if you like. If you have only ground spices available of any of them, add them to the syrup when you make it and use a little more than you normally would.

I try to cook using only organic ingredients and fresh organic produce. Of course this is not always possible... but I do make the effort.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice. 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. Fresh pears:You’ll just need one ripe pear. Mine was slightly underripe and still made an absolutely delicious liqueur. Pears, like apples, make amazing desserts, from pies to crumbles. They also make amazing drinks like cider but they are just as good made into a liqueur. Ingredients: The great thing about this recipe is that it’s really simple. You don’t need a lot of ingredients or supplies! You will need a clean jar with a tight-fitting lid. Make sure it can take a lot of shaking. You’ll be shaking this jar every day for a while.

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Pear– Yes just one pear for this pear liqueur recipe. I have used a large pear of the William variety, though any type of pear will do really. They all have their own flavour. Make sure that your pear is ripe and juicy and unblemished. The fun part about making your own liqueurs is that you can experiment and create a custom flavor. Feel free adjustany of the ingredients to develop your own "secret" recipe. It's difficult to go wrong, especially if you do the daily taste test. Sushi, Spicy Foods, Mussels, Shrimp, Lobster, Stone Crabs, Artichokes, Traditional Thai Food, Middle Eastern, Moroccan, French, Mexican, Indian, Asian, Turkish, and the list goes on and on..... Pears: You can use any kind of pear for this recipe. I made a batch with Bosc pears and one with Bartlett pears and both are delicious.