Description
A hint of citrus and cloves is perfect for this homemade pear brandy. You could also add a cinnamon stick or vanilla pod.
Ingredients
Scale
- 2 ½ cups water
- 2 ½ cups sugar
- 2 whole cloves
- Peel of ½ an orange or a whole lemon
- 6 pears, peeled, cored, and sliced into 4–6 wedges
- 2,750 ml bottles of brandy or vodka
Instructions
- Sterilize a 100 oz glass jar with lid.
- Place the water and the sugar in a pot and dissolve the sugar over low heat.
- Stud the cloves in the citrus peel and add to the sugar mixture along with the pears. (If you’ve kept the pears in lemon water, drain first.)
- Cook at a very gentle simmer until the pears are tender but still hold their shape.
- Place the pears, sugar syrup, and peel in the sterilized jar. Top up with the brandy until the jar is full; depending on the size of your pears you may not need all of the second bottle.
- Seal and give a gentle shake. Store in a cool place for 30 days, giving it a shake every few days, then decant the liquid into smaller bottles, discarding the citrus peel. The leftover boozy pears are perfect served on cake, ice cream, or simply on their own.
- Store the decanted pear brandy in a cool place for 6 months before serving.
Notes
The pears will discolor once peeled so work quickly, or stash the prepped pears in water with a squeeze of lemon to keep them from turning brown.