| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pears |
| 1 1/2 |
c |
Vodka |
| 1/2 |
c |
Sugar syrup (recipe follows) |
| 1 |
pn |
Cinnamon |
| 1 |
pn |
Nutmeg |
| 1 |
|
Clove |
| 1 |
|
Coriander seed |
| 1 |
|
Apple (optional) |
| 1 |
c |
White granulated sugar |
| 1/2 |
c |
Water |
INSTRUCTIONS
SUGAR SYRUP
The bartlett pear is the best to use for liquor making. It is juicy, sweet
and smooth. Avoid one with cuts, bruises, dark spots or decay.
Slice pears (and apple if desired) and add to other ingredients, adding
sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste
and adjust flavor by adding more fruit or sugar syrup if needed. Steep
another 3-4 weeks, strain. Ready for use. Yield 1.5 pints. Container: Wide
mouth 1/2 gallon jar.
SUGAR SYRUP: Boil together for about 5 minutes at a full boil and be sure
the sugar dissolves. The syrup MUST BE COOL before adding to the alcohol
mix as the heat evaporates the alcohol.
Posted to FOODWINE Digest 06 Feb 97 by Laura Dobos
<expeditions@PWSHIFT.COM> on Feb 7, 1997.
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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”