Pear filling - delicious and aromatic!

This fragrant and delicious drink turns out to be a beautiful yellowish-green or golden hue with a strength within 25-30 degrees. Pear filling is drunk well, served with dessert, sweet dishes. In this article, we will tell you how to make homemade pearing in several recipes at once. The technology of the production process in the kitchen is simple, any housewife will cope with its implementation. And then you can treat your loved ones or guests who have come with a wonderful drink!

Homemade pear liqueur: classic recipe

For cooking, ripe fruits of any variety will do. First, we sort them out, removing rot, since it can give an unpleasant musty taste to the final product. We also need high-quality vodka (diluted ethyl alcohol or moonshine - 40-45% strength).

Ingredients:

• half a liter of vodka;
• a kilogram of pears;
• a glass of sugar;
• glass of water.

You can also use a couple of clove buds or some cinnamon as spices.

How to cook?

To make a tasty liquor, follow the following procedure:

1. My pears, cut into small slices, extract seeds, remove the core and the stalk.
2. The pulp directly with the peel is finely grated.
3. The resulting pear puree is placed in a container where it will be infused. Add the spices.
4. Pour the mass with vodka (moonshine, alcohol), mix well, tightly close the lid and put for a month in a warm place. Shake the bottle every few days.
5. After the time has passed, filter the tincture through a cotton-gauze pad, squeeze out the pulp, we will no longer need it (although it can be used as an additive in other dishes).
6. We mix water with sugar in a saucepan, bring to a boil, cook for several minutes on low heat, regularly removing the foam. Cool the finished syrup to room temperature.
7. Mix the pear tincture with syrup in a container.
8. Close the lid and hold for another week in a dark and cool place. After we filter additionally through a cotton-gauze bandage, pour it into bottles and remove it for longer storage. The shelf life of the pear cord is up to three years. Further, the drink loses its taste and becomes not so fragrant.

Pear Raisin Caramel Recipe

A more winter version, where dried fruits from pears are used as an ingredient. But you can prepare the liquor using fresh fruits, only pre-dry them (for example, in the oven at not very high temperatures).

We will need:

• 0.5 kg of dried pears;
• a good handful of raisins;
• half a liter of vodka;
• several leaves of black currant (they add a piquant aroma);
• a little sugar.

You can make a drink according to the following recipe:

1. To make dried fruits from fresh pears, wash my fruits, cut them into pieces, extracting seeds with a core and a stalk. We spread the pulp in an even layer, dry it in the sun or in the oven.
2. We put dried fruits in a container, add raisins, currant leaves.
3. Pour vodka and mix.
4. We close the bottle with a lid, put it in a dark and warm place (at room temperature) for a month or two. Shake the container every three days.
5. Filter the finished pear liquor. Tasting, add sugar if desired, mix.
6. Bottled, sealed, transferred to a dark and cool room (pantry, cellar). We wait another two to three days - the taste is stabilized. Now it is possible to use (strength over 30%).

Mint with Ginger

This drink will be remembered by you with its unique aroma and soft taste. To make such a pear liquor at home, we need the following ingredients:

• 1 kg of fresh pears;
• several sprigs of fresh mint;
• half a liter of vodka;
• ginger root up to 30 g;
• sugar.

The filling is prepared according to the following recipe:

1. Peeled fruits are cut into slices.
2. Pour half the mass of pears into a container. Add a little peppermint, ginger, then stack the fruit again. Put the remaining ingredients on the top layer.
3. Pour vodka into everything Close the container with a lid.
4. We insist for a week in a dark and warm place.
5. Filter through a cotton-gauze dressing, and then squeeze the flesh. If the tincture is unsweetened, then you can add sugar to it according to your personal taste. We keep it closed for a couple of days in a dark place. We put it in storage in the basement or in the pantry.