Spiced Pear Liqueur

October 09, 2015

Each fall, we make sure to pick pears at peak season, combining them with pear brandy and warm fall spices to create an after-dinner liqueur that we can enjoy throughout the winter months.

This recipe from our second full-length book, Infuse: Oil, Spirit, Water, is our favorite way to warm up on a chilly night. Star anise adds a floral/herbal quality and a festive aesthetic to this fall liqueur, just in time for the holiday season.

Spiced Pear Liqueur

  • 7 oz pear brandy or eau de vie (or substitute your favorite vodka)
  • 3 oz turbinado simple syrup (see below for recipe)
  • 1 ripe pear, peeled and sliced into eighths
  • 1 stick cinnamon
  • 1 small star anise pod
  • 2 cloves
  1. Combine all ingredients in a 16 oz Mason jar. Seal and shake for 30 seconds. Let infuse at room temperature for 24 hours.
  2. Strain liquid through cheesecloth, squeezing to extract excess liquid.
  3. Chill before serving. The infusion will keep in the refrigerator for up to three months.

Turbinado Simple Syrup

  • 1/2 cup turbinado sugar
  • 1/2 cup water

Combine sugar and water in a saucepan over low heat until the sugar is dissolved. Let cool before using.