Easy Homemade Pear Liqueur Recipe - Larder Love (2024)

FAQs

What can I use instead of pear liqueur? ›

If you can't get the spiced pear liqueur, you could use a good-quality triple sec, orange liqueur (such as Grand Marnier) or another good fruit-based liqueur. Allspice Dram (homemade or store-bought) is another possible liqueur to use, which has spicy notes.

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.

Most opened (and well-sealed) liqueurs should last six months to a year (or even longer), depending on the alcohol content and preservatives. Once you notice sugar crystallizing on the bottom, discoloration, curdling, or other changes, throw the bottle away.

It's made simply from Bartlett pears that are pressed for juice, fermented, and distilled in pot stills. A touch of quince (a pear-esque fruit) is added to the distillate to enhance the pear flavor. In the final step, sugar and purified water are added to get the liqueurs to just the right sweetness and proof.

Some rely on pear vodka, while others prefer gin infusions, brandy, or rum. There's a martini, sparkling co*cktail, and slow sipper for everyone, so let's admire the pear in drinks.

No orange liqueur? Orange juice to the rescue. Joachim says bourbon flavors are primarily caramel and vanilla, so you can instead caramelize some sugar and mix that with water. Or pivot to a nonalcoholic vanilla extract or flavor, which also works for almond flavors when a recipe calls for something like amaretto.

Europeans traditionally sip unaged fruit brandy as a digestif, and we're all for that, but at 40% alcohol with no residual sugar, our wildly aromatic Pear Brandy is stunning in co*cktails.

Pear cider has been used as an alternative name for alcoholic drinks containing pear juice, in preference to the term perry.

The ingredient list for our Spiced Pear Liqueur is simple—Bartlett pears, cinnamon, clove, organic cane sugar, and malic acid—but its flavor is anything but basic.

Generally, the only thing that will spoil a liqueur is oxygen, so you just need to be sure your bottle has a tight seal if you plan to store it for a long time. The exception is cream liqueurs; most websites recommend storing homemade cream liqueurs for only 1 month and keeping it in the fridge.

Can you drink baileys 3 years out of date? ›

Does Bailey's Irish Cream go bad or expire? Generally as long as you don't subject it to temperature extremes it will last well beyond the official 2 year "best taste before" date. Over time the taste will change and the liquid tends to go a bit darker but only really noticeable if you do a side by side comparison.

A light and fruity sparkling alcoholic drink similar to cider but made with pears rather than apples. Waitrose Vintage English Perry (500ml) is made in rural Herefordshire from specially selected English Perry pears, grown in this region since Norman times.

Our perry, made with perry pears from trees dating back to the 18th century, is distilled in a wood-fired copper pot still, to create a spirit which is smooth and well rounded with a sublte pear flavour.

This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it. Since 2001, Eau-de-vie de poire du Valais produced in the Canton of Valais, Switzerland has been protected as an Appellation d'origine protégée.

Perry is an alcoholic beverage made of fermented pear juice using a similar process as that for apple cider. Perry pear varieties come from France and England and often contain higher tannins and acids than dessert pear varieties.

Genuinely juicy, with a vivid, ripe pear flavor, against a backdrop of cinnamon and clove. It's rich and luscious on the tongue, and takes well to every spirit we can think of.

However a combination of whiskey and cream should give a close alternative to the liqueur. When making the mascarpone and egg mixture use 1 tablespoon of whiskey, 3 tablespoons of single (or heavy or whipping) cream and 2 teaspoons of vanilla extract instead of the 75ml/1/4 cup of Baileys liqueur.