Usually this strong alcoholic drink is prepared by infusing vodka, moonshine, alcohol on fruits with spices, with fragrant medicinal herbs. Fresh (optionally dried) fruits are placed in an alcohol-containing liquid until the biologically active essential oils and substances pass into it . Today we will talk about pear tincture - a fragrant and noble drink. And also healthy and tasty - a real highlight for gourmets.
Differences between tinctures and liqueurs
But first, just a few words in general. Tinctures usually contain up to 30% sugar, and their "degree" reaches 45%, that is, they are less sweet than liquors, but strong. They have a pleasant taste and can be used both as alcoholic drinks and as medicines. The duration of the process of infusion of these drinks ranges from several weeks to several months, but if necessary, it can be reduced to a week by increasing the temperature of the infused mass. It is best to store this alcohol in tightly closed containers of dark glass.
Some nuances
The end result is a beautiful yellowish-green (depending on the variety of the main ingredient - pears) or a golden hue , strength within 35 degrees. Pear tincture is optimally drunk chilled and served with all kinds of desserts. The drink can be made according to various recipes. The production technology in the kitchen is quite simple, anyone, even a beginner, will cope with it. And after that it will be possible to treat guests with this wonderful alcohol!
Basis for cooking
We will need ripe (fresh as well as dried ) fruits. The more fragrant, sweeter they are, the tastier the product will be at the output. The best option - varieties Bosque or Anjou, however, any available are suitable. For example, Lemon or Honey, Duchess. The core with stones, spoilage and rot with mold are ruthlessly cut out, as they can ruin the taste of pear tincture.
Alcohol component
It can be either store vodka (just don’t take cheap “ shmurdyak ”, but get something better from worthy manufacturers), as well as drinking alcohol diluted with purified (distilled) water, and even moonshine ( it is advisable to take it twice, so that there are no unpleasant odors). You can also use inexpensive brandy or unpainted cognac. The shelf life of pear tincture is no more than three to four years. But usually, as experience has shown, a drink in the pantry is not worth so much time - it is drunk quite quickly.
Classics of the genre: pear tincture on vodka
Composition: fresh pears in the amount of kilograms, half a liter of vodka, add sugar syrup (100 grams of sugar per half a glass of water) if desired, but not necessary , especially if the pears are very sweet.
- My fruits, split in half, extract the core and seeds.
- Grind the pulp directly with the skin on a grater (you can use a more modern device - a blender). The resulting mashed potatoes are transferred to a container for insisting. Add vodka and mix thoroughly.
- We tightly close the glass jar, transfer it for a month to a warm and dark place (for example, a pantry or the like). Shake the mass every few days to better soak in vodka.
- After the specified period, we filter through a gauze bandage, squeeze it well and taste it.
- If the pear tincture is not sweet enough, mix water with sugar in a small saucepan and bring to a boil, boil the mixture for 2 to 3 minutes over low heat, constantly removing the foam. The syrup is ready - we cool it.
- Mix pear alcohol with syrup. Pour into bottles and put away for storage. It would be nice if the infusion obtained before use could be kept cool for several days (if there is a cellar, take it there). And if a precipitate appears (this may depend on the variety of fruits), we filter through a cotton-gauze swab. The strength of the drink is up to 30 - 35 % .
Pear tincture. Raisin Recipe
In this , so to say, “winter” version, dried fruits and double distillation moonshine are used. We will need: grams of three hundred dried pears of any sweet variety, good raisins of raisins (raisins), a liter of excellent homemade moonshine ( dilute up to 45 % ), a handful of currant leaves - they will add piquancy in aroma and taste, sugar syrup (but you can not add, if the fruits are sweet enough ).
- We put the dried pears in a bowl for tinctures, add raisins and currant leaves.
- Pour the moonshine, mixing thoroughly. We close the lid with the lid, set it aside in a dark and warm place, let it stand for about a month. Every few days we shake the jars.
- Pear tincture on moonshine is ready! It remains only to filter it through the gauze bandage. Taste, add sugar if desired and mix thoroughly.
- Then the jar (bottle) with pear infusion should be tightly closed and transferred to a cool and dark place. Before using “ inside ”, it is best to wait a couple more days - only to stabilize the aroma and taste. The strength of pear tincture at home usually reaches 35 %, if sugar is not added. And if you introduce this ingredient into the drink, it will become less strong, but more sweet in taste.
Ginger plus a pear equals love!
Ginger-pear drink is very useful for the body and will be remembered by tasters for its unique delicate aroma and completely mild taste. The aftertaste is very interesting: ginger root gives a light , barely perceptible bitterness, which will surely appeal to lovers of homemade alcohol. In addition, if you make this alcohol-based drink, you can perfectly control the strength (up to 70 % , if you like it, because some people like it hotter)!
For cooking, we use the following ingredients: a kilo of fresh pear (or half a kilo of dried fruit), half a liter of ethyl alcohol, a sprig or two of fresh mint, a piece (50 grams) of fresh ginger root. You can also add sugar syrup (prepared in the classic version: one part sugar, one part water). Peel and grind all ingredients, add alcohol and insist, as in previous recipes. And then strain and dilute to the desired fortress. Enjoy your drink!