Name: Pear Liqueur
Ingredients: 1 lb Pears; 3 c Vodka, rum, or brandy; 1 c Sugar syrup (see recipe); 2 pn Cinnamon, nutmeg; 2 Clove; 2 Coriander seed; 2 Apple (optional)

A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains		Alcohol, Beverages	3	Pints

INGREDIENTS

1	lb	Pears
3	c	Vodka, rum, or brandy
1	c	Sugar syrup (see recipe)
2	pn	Cinnamon, nutmeg
2		Clove
2		Coriander seed
2		Apple (optional)

INSTRUCTIONS

The Bartlett pear is the best to use for liqueur making. It is juicy,
sweet, and smooth. Season is July to Nov. Avoid ones 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 3-4 weeks, then strain. Ready for use. Other fruits
can be combined with pears to create a different taste. Yield: 3 pints
Container: Wide mouth 1/2 gallon jar

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