I have a weakness for homemade fruit liqueurs: that little ritual of the jar, of waiting, then the moment when you taste it and all the aroma of the fruit comes out.
Pear liqueur is really one of the easiest recipes I find to make, and moreover, it has that very "grandparents' cellar" feel that always brings a smile when you bring it out after a meal.
In my traditional version, I keep the classic base: ripe pears, neutral alcohol (vodka or fruit alcohol), sugar syrup to round it out, and a touch of vanilla.
I also add lemon (zest + a little juice): it's not for decoration, it's to add depth and prevent the taste from falling flat.
Technically speaking, nothing complicated: you prepare the fruit, let it infuse, then combine it with a cooled syrup.
The real secret is hygiene (a spotless jar) and patience. If you let it rest a little after filtering, it becomes rounder, more "melted".
Nutritionally speaking, let's be honest: it's a liqueur, so it's sweet and alcoholic. However, you control everything: the quality of the pears, the sugar level, and the intensity of the spices.
And if you like small, clean, and crisp glasses, serve it chilled: the pear flavor comes through even more!
Pear liqueur
4
people14
minutes11
minutes336
kcal25
minutesA recipe for homemade pear liqueur , fragrant, with a balanced sweetness and a fresh finish. The pears are infused in alcohol, then blended with syrup and a dash of lemon to brighten the fruit.
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Ingredients
2 large, ripe pears (approx. 180g each, Williams or Conference type)
350 ml of vodka (or neutral alcohol at 40°)
150 g of sugar
160 ml of water
1/2 lemon (finely grated zest + juice)
1/2 vanilla pod
Preparation steps
- Clean and sterilize a glass jar (at least 1L) and its lid. Let it air dry without wiping.
- Wash the pears and cut them into quarters. Remove the core and seeds. Keep the skin on (that's where most of the flavor is).
- Remove the zest from half a lemon in thin strips (avoiding the white part). Squeeze out 10ml of juice.
- Split the 1/2 vanilla pod and quickly scrape out the seeds (put seeds + pod together).
- Put the pears, zest, lemon juice and vanilla in the jar. Pour in the vodka. Close.
- Leave to infuse at room temperature, away from light, for 10 to 15 days. Shake the jar for 10 seconds every 2 days to refresh the aromas.
- Prepare the syrup: In a small saucepan, pour the water and sugar. Heat, stirring, just until the sugar is completely dissolved (no need to boil for long). Let it cool completely.
- Filter the infusion: first drain over a bowl, then filter a second time through a cheesecloth or coffee filter for a clear liqueur.
- Mix the filtered alcohol with the cooled syrup. Taste it: the liqueur should be sweet but not heavy. Pour into a clean bottle.
- Let it rest in the refrigerator for at least 48 hours before serving (the flavors settle and become more harmonious). Serve well chilled.
📊 Nutritional Information
1 serving (approx. 165ml)
| Nutrient | Value |
|---|---|
| Calories | 336 kcal |
| Proteins | 0.3g |
| Carbohydrates | 40.7g |
| including sugars | 38.1g |
| Lipids | 0.2g |
| including saturated fatty acids | 0.0g |
| Fibers | 2.0g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 8% AJR |
| Vitamin K | 5% AJR |
| Vitamin B9 | 3% AJR |
| Minerals | |
| Potassium | 5% AJR |
| Magnesium | 2% AJR |
| Phosphorus | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storing pear liqueur: In a tightly sealed bottle, away from light, it will keep for several months. If you see a slight sediment, this is normal with fruit: let it settle and transfer gently without shaking.
💡 Chef's Tips
For a clearer pear liqueur , double filter (fine sieve then coffee filter) and let the bottle rest: the micro-deposits will fall to the bottom, and you will only have to transfer it gently.
And if your pears are very fragrant, avoid overloading your recipe with vanilla: half a pod is more than enough!
🔄 Variations
- Drier pear liqueur : reduce the sugar to 120g in the recipe (keep the same amount of water), for a less sweet liqueur.
- Spicier pear liqueur : add 1 small piece of cinnamon during infusion, then remove it when filtering.
