Pear and Ginger Liqueur
Photography Nick Tresidder.
This is a light, refreshing aperitif that can be served over ice or topped up with chilled soda water or even Champagne. Decant into small bottles and package up with dessert wine glasses for a unique present. The leftover pears are delicious to eat, but be aware, they are very alcoholic.
INGREDIENTS
4 ripe pears, about 800 grams
1 tablespoon finely chopped fresh ginger
500 grams caster sugar
1 bottle dry white wine
500 ml vodka
METHOD
Peel, core and thinly slice the pears and combine with the ginger, caster sugar and wine in a large saucepan.
Bring to the boil, stirring to dissolve the sugar. Simmer very gently for 30 minutes. Remove from the heat and stir in the vodka.
Tip into a large glass bowl or jug and cool. Cover tightly and refrigerate for 6 days to infuse the flavours.
Strain the liqueur through a muslin-lined sieve set over a bowl. Don’t squeeze the muslin as it will make the liqueur cloudy.
Pour into sterilised bottles, seal, label and store in a cool, dry place for 1 week before serving. Makes about 1 litre
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