Giffard Poire William Pear Liqueur, 70 cl

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Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve 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… Absolutely delicious! We couldn’t find pear brandy (the search continues), so we used apple brandy. The sugar/salt is a must! 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. Hello! I prepped my pears last fall and just got around to bottling the liqueur (ten months later!) – it is insanely good and a beautiful colour. I can’t imagine how much I will enjoy this with a dessert cake! I do have a question however; I forgot to strain the liquid before bottling. Should I make the effort to strain it? What is the purpose of straining it? There aren’t really any pieces floating about.

Easy Homemade Pear Liqueur Recipe - Larder Love Easy Homemade Pear Liqueur Recipe - Larder Love

Glad you are enjoying this kitchen crafting experiment so much. Hope you enjoy the hooch when it’s ready. 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. 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.The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post. How to make dried orange peel Mine has never been hanging around for four years always snaffled long before that. Sniff and taste that should tell you if it’s okay to drink. Pear has to be ripe and juicy to make this liqueur. So maybe put some pears in brown paper bag to ripen them up first. Sorry to hear about the wind damage to your pear tree,

Poire Williams | Local Pear Brandy From France, Western Europe Poire Williams | Local Pear Brandy From France, Western Europe

I’ve made this liqueur with all sorts of sugar and dark sugar works well with a more caramel richer flavour. hope you enjoy it. 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? Made this over the holidays and it was so delicious and festive with the rosemary sprig! Even though I’m not normally a gin drinker, the combination of sweet, fruity, herbal and hint of salt on the rim was even more than the sum of its luxe parts. A winner! Sugar– go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear. 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

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Well done on winning the drinks prize. So pleased everyone liked my pear liqueur so much. Merry Christmas. Our price guarantee. If you find an online retailer that ships and sells this product at a cheaper total cost, we will price match.

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

Please just follow the recipe not the comments. I originally did this post in 2015 and I left the liqueur for longer. Nowadays I only wait for one week on the windowsil and one week more in cupboard. You can leave it for longer if you like but it works just fine with this shorter time. Hope this explains things for you. 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! 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.

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Now for the glasses. Sprinkle 1/2 teaspoon of cane sugar and 1/4 teaspoon of kosher salt onto a small plate. Twirl the rim of a glass against the cut face of a lemon, then invert it onto the plate, making small circular motions until it’s well coated.

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

This small family-run cognac producer from Berneuil insists that their cognac is not merely of standard quality. This can be validated by the fact that the Petit family works with traditional methods handed down form their grandparents and harvest the grapes manually. This is almost extinct in the cognac industry due to growing demand and the production of high quantities. André Petit came to some sort of fame in the industry by stopping their contract with Hennessy in the 1960s and deciding to produce themselves. Like many small producers from the Cognac region, they also specialize in the making of Pineau des Charentes. The fire is slowly dying… And, my dear, we’re still goodbying… But as long as you love me so… Let it snow, let it snow, let it snow…

We have just eaten the vodka-soaked pear with vanilla ice-cream – absolutely delicious (waste not, want not). Remove pear and spices from the jar and strain the contents through a sieve lined with a double layer of muslin (or use a coffee filter), I like to do this part twice to get a really clear liqueur. Made this pear liqueur and bottled it yesterday. It’s perfect, but won’t last till Christmas, so I’ll have to make more! So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really. Pop on the lid and set this jar on a windowsill for 1 week. It looks quite pretty really, so is no great hardship to have it around.