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
- Combine all ingredients in a 16 oz Mason jar. Seal and shake for 30 seconds. Let infuse at room temperature for 24 hours.
- Strain liquid through cheesecloth, squeezing to extract excess liquid.
- 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.