Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. Hi it is me again. I am so excited to try my Pear liqueur this weekend. I made a few quarts of it as I want to give some away too. My question is what do you usually do with all the lovely pears that have been sitting in the jars. Seems like such a waste to throw them out. If I eat them all that would get sloppy lol. Any ideas would be appreciated.

Easy Homemade Pear Liqueur Recipe - Larder Love Easy Homemade Pear Liqueur Recipe - Larder Love

This small family-run cognac producer from Berneuil insists that their cognac is not merely of standard quality. This can be validated by the fact that the Petit family works with traditional methods handed down form their grandparents and harvest the grapes manually. This is almost extinct in the cognac industry due to growing demand and the production of high quantities. André Petit came to some sort of fame in the industry by stopping their contract with Hennessy in the 1960s and deciding to produce themselves. Like many small producers from the Cognac region, they also specialize in the making of Pineau des Charentes. Make the Rosemary Simple Syrup. Pinch off a small tip of rosemary for each drink, and reserve for garnishes. Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until sugar is dissolved. Add rosemary sprigs, and simmer for 2-3 minutes. Remove from heat, discard rosemary, and allow syrup to cool completely. Sounds like you’re getting creative there. Thrilled you like the taste of the liqueur so much, cheers! I love Poire Williams liqueur so was excited to try this recipe. Really easy and super tasty – subtle flavors that all work together really well. Don’t skip the sugar-salt rim – it adds a nice dimension.

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Salt the rims. Sprinkle 1/2 teaspoon cane sugar and 1/4 teaspoon kosher salt evenly onto a small plate. Twirl the rim of a glass against the cut face of a lemon, and invert it onto the plate, making small circular motions until it’s well-coated. Repeat with the other glass. Yes just double strain through kitchen paper or cheesecloth. With the pears being in there so long there will be lots of tiny fibres so extra straining will be important. I’ve made this liqueur with all sorts of sugar and dark sugar works well with a more caramel richer flavour. hope you enjoy it. With trial and error this is just the way I find it works best for me. I don’t shake this one up like other liqueurs as I don’t want to break up the pear any more than it does naturally. Try it any way you like this is just how I do it and love the results. Hope you enjoy it.

Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange

Poire Williams is the name for eau de vie (colorless fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia) in France and Switzerland. [1] It is generally served chilled as an after-dinner drink. Some producers of Poire Williams include an entire pear inside each bottle, called prisonnière. [1] This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it. [2] [1]Okanagan Spirits Poire Williams Pear Brandy made in BC Canada " Sip the Waters of Life" (National Post) Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve Mine has never been hanging around for four years always snaffled long before that. Sniff and taste that should tell you if it’s okay to drink.

William Pear Liqueur - Giffard William Pear Liqueur - Giffard

Glad to be of help. How lovely farming apples and pears. I have a few recipes for both, just type in the word apple or pear in search box and all those recipes will come up for you. Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu Remove the pear, spices and used orange peel and strain your pear liqueur through a double layer of muslin or kitchen paper (or use a coffee filter). Made this over the holidays and it was so delicious and festive with the rosemary sprig! Even though I’m not normally a gin drinker, the combination of sweet, fruity, herbal and hint of salt on the rim was even more than the sum of its luxe parts. A winner!to make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour) Wrap some clingfilm over top of jar and then add the lid. This will give you a better seal to stop air getting into the jar.

Liqueur de Poire William Briottet – HAY WINES

Made this pear liqueur and bottled it yesterday. It’s perfect, but won’t last till Christmas, so I’ll have to make more! Pop on the lid and set this jar on a windowsill for 1 week. It looks quite pretty really, so is no great hardship to have it around. Thank you for the recipe – sounds really great! (I’m just approaching the end of week 1 at the moment). I was also a bit confused like Ekaterini above – the actual text still says: So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really. A stunning Poire William liqueur from Edmond Briottet. In America they know the Williams Pear as the Bartlett pear. Try adding a couple of teaspoons of caster sugar and a shot of this Poire William to a champagne glass. Stir, then slowly top with Champagne…Now for the glasses. Sprinkle 1/2 teaspoon of cane sugar and 1/4 teaspoon of kosher salt onto a small plate. Twirl the rim of a glass against the cut face of a lemon, then invert it onto the plate, making small circular motions until it’s well coated. Don’t panic. It should be fine. I just do it this way as it’s a very old French method and I like it. Herbst, Sharon Taylor; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. p.276. To make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Well done on winning the drinks prize. So pleased everyone liked my pear liqueur so much. Merry Christmas.