Ghost Town

DIY vs. Buy: Should I Make My Own Pear Liqueur?

Posted by Marcia Simmons, February 10, 2012 at 8:15 AM

[Photograph: Liam Boylan]

I am obsessed with Champagne cocktails. So when I hit upon a DIY ingredient that pairs well with sparkling wine, it's time for me to buy bubbly by the case. One Thanksgiving, I happened upon a delicious fizzy cocktail made with sparkling wine, fresh pear syrup, and gin, which launched a new sub-obsession—finding ways to combine pears and Champagne.

So far, my favorite is a homemade pear liqueur made with brandy, because you get the sweetness of a fruit liqueur and a little dryness and rich flavor from brandy bundled into one ingredient. During the winter, many of the more showy fruits are out of season, but you can still find decent pears. (You have to love a fruit that goes equally well with stinky cheese and pork chops as it does with Champagne and brandy.)

What's Available to Buy

Though pear liqueur isn't something you'd find in every corner liquor store, places like BevMo tend to stock it. Pear liqueurs fall into two camps: Pear brandy is a liquor distilled from pears, and is sometimes called eau de vie de poire. These are the ones you'll see with the little pear in the bottle, and there's no sugar added. Pear liqueur, on the other hand, is a spirit plus sugar and pear flavoring. The spirit can be brandy or a liquor made from pears. Liqueurs made with a pear eau de vie as the base tends to be brighter and fruitier, while the brandy-based versions have deeper undertones.

Two of the standout liqueurs made with a pear-spirit base are Rothman & Winter's Orchard Pear and Mathilde Pear. Both are lovely and delicate with a strong flavor of fresh pears. Xante and Brillet pear liqueurs are made with a Cognac base. While the pear flavors are strong, the spirit also comes through and makes it about more than just a fruity beverage.

Why DIY?

Making your own pear eau de vie is an ambitious task, but making pear liqueur with another spirit as the base hits the "Yes, Make It Yourself!" trifecta: it's easy, cheap, and better-tasting than the store-bought stuff. My favorite is a brandy base, but you could also try it with whiskey or vodka. Pears are a flexible ingredient, so if you wanted to try a different second flavor in place of vanilla, you could go with cinnamon, ginger, orange, or almond instead.

The Recipe

A homemade pear liqueur made with brandy gives you the sweetness of a fruit liqueur and the dryness of brandy in one ingredient. This pear liqueur hits the "Do I DIY?" trifecta: easy, cheap, and better-tasting than the store-bought stuff.
Notes:

• I used Bosc pears, but any pear will do.
• You can substitute another spirit for brandy or replace the vanilla with another spice like ginger or a cinnamon stick.
• Vanilla releases its flavor a lot more quickly than pears do.This is also true of other strong ingredients like ginger and cinnamon. So be sure to taste your liqueur as it infuses to see when you need to remove your secondary flavoring ingredient.
• Straining through the coffee filter is recommended because it catches small, hard-to-see bits of pear that, when left in the liqueur, cause it to develop off flavors more quickly. I recommend keeping it no longer than 2 months. Refrigeration is not needed.
• The fruit you used to make this liqueur is great in desserts or on ice cream, so hang onto it after straining.

Special equipment: Fine-mesh strainer, coffee filter, paring knife

Ingredients

yield: Makes about 21/4 cups, active time 10 minutes, total time 7 days

• 2 ripe pears, divided (organic preferred)
• 1 vanilla bean
• 1 cup brandy
• 1 cup sugar
• 1 cup water

Procedures

1. Wash and chop one pear, discarding the seeds and core. Leave the skin on. Split and scrape the vanilla bean.
   
2. Place one chopped pear and the vanilla bean in a sealable glass jar and cover with brandy. The jar should have enough room to add another cup of liquid later in the process. Seal and shake, then let steep for 2 days. Remove vanilla bean, and then let steep for another 3 days.
   
3. Chop the second pear, discarding the seeds and core. 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.
   
4. Once cooled, pour the syrup (with the fruit) into the steeping jar. Shake and let steep for 2 days. Taste, and if desired flavor is achieved, strain through a fine mesh strainer and then a coffee filter into a bottle or jar.
   
   (Taken from Serious Eats)