in Drink Recipes

Pear liqueur made from roasted pears

updated

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Ingredients for 1 servings:

  • 6 pear(s), aromatic
  • 2 bottles of rum, white or vodka
  • ½ bottle of brown rum
  • 400 g sugar, possibly more
  • 150 g raisins
  • 1 vanilla pod(s)

Instructions

Working time approx. 15 minutes; Rest period approx. 20 days; Cooking/baking time approx. 15 minutes; Total time approx. 20 days 30 minutes

Peel the pears, remove the cores, and dice them. Fry them in a dry pan over medium heat for about 15 minutes. They should be brown, but not black. Let them cool slightly and transfer them to a suitable container. Sprinkle with sugar (if you like it a little sweeter, add 100g more), add the vanilla pod and raisins, and pour over the liqueur. Let it steep in a dark place for about 3 weeks, shaking occasionally. Then strain the liqueur. The fruit can then be enjoyed on its own or baked into a cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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