Giffard Poire William Pear Liqueur, 70 cl

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Remove the pear, spices and used orange peel and strain your pear liqueur through a double layer of muslin or kitchen paper (or use a coffee filter). Our price guarantee. If you find an online retailer that ships and sells this product at a cheaper total cost, we will price match. Put your well-pierced pear into a sterilised jar that it fits into quite snugly and will allow you to add the vodka, orange peel and spices. 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? 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.

Pear Tree Cocktail Cocktail | Feasting At Home Pear Tree Cocktail Cocktail | Feasting At Home

Made this pear liqueur and bottled it yesterday. It’s perfect, but won’t last till Christmas, so I’ll have to make more! The liqueur produced can be enjoyed as an aperitif or over ice. The ice lessens the concentrated taste of the pear, and brings the flavors and aromas of Cognac to the fore. It can be enjoyed as a digestif as a classic liqueur, but will also pair beautifully with fruit desserts and particularly apple tart. Presentation of the bottle Well done on winning the drinks prize. So pleased everyone liked my pear liqueur so much. Merry Christmas.

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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? I first published this recipe in 2014 and have made it every year since. I always tweak my recipes over the years if I can improve them in any way and found that I could get the same result with this one by using a shorter time.

Poire Williams - Wikipedia Poire Williams - Wikipedia

Don’t panic. It should be fine. I just do it this way as it’s a very old French method and I like it. Don’t panic, you are not going to be eating the pear you are sieving it out and saving the liqueur so you haven’t wasted any vodka. Hang in there it will be fine. Pierce the pear all over with a skewer to allow the booze to penetrate the flesh and then allow all that lovely pear juice and flavour to come out. Your homemade pear liqueur will keep for up to a year in a cool dark cupboard. How to serve your pear liqueur

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I’ve tried several different versions over the years, but my absolute favorite is Massenez, from France. I’m also quite fond of the Pear Brandy crafted by Clear Creek Distilling, in Oregon. It has a wonderfully fragrant nose, but just lags a tad behind the Massenez on the palate. Even so, it’s lovely stuff. Both brands also come in smaller (i.e., more affordable) half-sizes, if you’re not ready to commit to a full bottle. Once you have the pear brandy, it’s time to make some rosemary simple syrup. Pinch off the tip of a rosemary sprig for each drink you think you’ll make, then set them aside for garnishes. Glad you are enjoying this kitchen crafting experiment so much. Hope you enjoy the hooch when it’s ready. LIttle sensitive to cloves, and always add less than half to recipes. Think I will try replacing cloves with i/2 a scraped vanilla bean. Let you know…

Merlet Creme de Poire William (Pear) Liqueur : The Whisky Merlet Creme de Poire William (Pear) Liqueur : The Whisky

Salt the rims. Sprinkle 1/2 teaspoon cane sugar and 1/4 teaspoon kosher salt evenly onto a small plate. Twirl the rim of a glass against the cut face of a lemon, and invert it onto the plate, making small circular motions until it’s well-coated. Repeat with the other glass.

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)

Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange

A stunning Poire William liqueur from Edmond Briottet. In America they know the Williams Pear as the Bartlett pear. Try adding a couple of teaspoons of caster sugar and a shot of this Poire William to a champagne glass. Stir, then slowly top with Champagne… 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: With trial and error this is just the way I find it works best for me. I don’t shake this one up like other liqueurs as I don’t want to break up the pear any more than it does naturally. Try it any way you like this is just how I do it and love the results. Hope you enjoy it. Pear liqueur makes a wonderful gift, especially at Christmas. So when pears are abundant either in the garden or supermarket get making pear liqueur! 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.After a week simply add the sugar to the jar and shake it well as this helps to dissolve the sugar. Now pop the jar in a cupboard for another week and shake it every day to make sure that all the sugar is completely dissolved. Sounds like you’re getting creative there. Thrilled you like the taste of the liqueur so much, cheers! Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. I tweak and change my recipes over the years as I find improvements as I make them. Use the old timings if you prefer, I find the new ones just as good. You leave the pear, you do not process it or anything. Just follow the recipe. If you use a processor you will get cloudy liqueur. Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu