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?

With a combination of pear vodka, cucumber, lemon, elderflower liqueur, and mint, this drink is perfect for spring. And it’s so easy to make. Just mix white wine with pear or apple brandy and add in fresh pears, cranberries, winter citrus, and spices. Cut the pears into small pieces to maximize their surface area, which will facilitate the infusion process.Store in a cool, dark place, shaking the jar daily. On day five, strain the vodka into a clean jar and serve or store it for later. Vodka FAQs How long does it take to infuse the vodka? This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. 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 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!

Infused vodka is the alcoholic version of Hint water. When flavor additives are added to vodka, you don’t get the real, natural pear flavor. Instead, you’re probably drinking the chemical version that was concocted in a lab, so it tastes like pear, but it’s not the real deal. When you infuse vodka, you add fruit, spices, or herbs and let the vodka sit for up to three weeks. This gives the vodka plenty of time to absorb tons of natural, sweet, and herby flavors. 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) 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… Pear liqueur makes a wonderful gift, especially at Christmas. So when pears are abundant either in the garden or supermarket get making pear liqueur! Muddle the pear aggressively. You can have a heavy hand: you’ll want the pear fully mushed. It may be juicy or more like a paste or sauce: that’s ok!Don’t forget to garnish it with a slice of fruit and a sprinkle of nutmeg for an extra touch of elegance. Do NOT press the pear, you will get all the fibres. If you do this you will have to strain numerous times through muslin/coffee filter to remove the tiny fibres. They make no difference to taste of the liqueur but make it a tad cloudy. 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? Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. If you want that recognizable sweetness of pears absorbed into your vodka, we recommend pears with the Sage Fruit label. Over 80% of our nation’s pear crop comes from Oregon and Washington. And Sage Fruit’s label says Washington right on it!