The French produce Poire Williams, which is essentially this liqueur in a bottle that contains a real pear. They do this by inserting the branch of a pear tree into a bottle and allowing the pear to grow inside the bottle. As a result, a walk through French pear tree groves yields many a view of glass bottles growing on trees.

Americans are beginning to produce our own homespun editions of Poire Williams, following in the European tradition. This liqueur, made separately, is decanted into the specialized bottle. If using the pear in the bottle method, one uses brandy as the base, rather than vodka or rum.

Even without the specialized bottling, this liquid is completely special and pairs well with other fruit, spices or nuts to make wonderful flavor combinations.

Pear Liqueur
The sweet, comforting flavor of pears is perfect for making the most luxurious and relaxing liqueur. You will enjoy this straight up, on the rocks or blended into cocktails.
Recipe type: Liqueurs
Serves: 3 pints
  • 1 pound pears
  • 3 Cups vodka, rum, or brandy
  • 1 Cup sugar syrup (see recipe)
  • 2 pinches cinnamon, nutmeg
  • 2 cloves
  • 2 coriander seeds
  • 2 apples (optional)
  1. Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste and adjust flavor by adding more fruit or sugar syrup if needed.
  2. Steep 3-4 weeks, then strain. It is then ready for use.
The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to November. Avoid ones with cuts, bruises, dark spots, or decay. Other fruits can be combined with pears to create a different taste. Some suggestions might include apple, cranberry, cinnamon, cloves, hazelnut or almond,
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