Pear tincture at home: recipe, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Usually this strong alcoholic drink is prepared by infusing vodka, moonshine, alcohol on fruits with spices, with fragrant medicinal herbs. Fresh (as an option - dried) fruits are placed in an alcohol-containing liquid until the biologically active essential oils and substances pass into it. Today we will talk about pear tincture - a fragrant and noble drink. And also he althy and tasty - a real highlight for gourmets.

Differences between tinctures and liqueurs

But first, just a few words in general. Tinctures usually contain up to 30% sugar, and their "degree" reaches 45%, that is, they are less sweet than liqueurs, but strong. They have a pleasant taste and can be used both as alcoholic beverages and as medicines. The duration of the infusion process for these drinks ranges from several weeks to several months, but if necessary, it can be reduced to a week by increasingtemperature of the infused mass. It is best to store this alcohol in tightly closed dark glass containers.

Some nuances

The end result has a beautiful yellowish green (depending on the variety of the main ingredient - pears) or a golden hue, the strength is within 35 degrees. Pear tincture is optimally drunk chilled and served with all kinds of desserts. The drink can be made according to various recipes. The production technology in the kitchen is quite simple, anyone, even a novice distiller, can handle it. And after that it will be possible to regale the guests with this wonderful alcohol!

Cooking base

We will need ripe (fresh as well as dried) fruits. The more fragrant, sweeter they are, the tastier the product will be at the output. The best option is the Bosch or Anjou varieties, however, any that are available will do. For example, Lemon or Honey, Duchess. We ruthlessly cut out the core with stones, spoilage and rot with mold, as they can spoil the taste of pear tincture.

Alcohol content

It can be either store-bought vodka (just don't take cheap shmurdyak, but get something of better quality from worthy producers), or diluted with purified (distilled) water up to 40% drinking alcohol, and even moonshine (its it is advisable to take a double haul so that it is free of unpleasant odors). You can also use inexpensive brandy or uncolored cognac. The shelf life of pear tincture is no more than three to four years. But usuallyexperience shows that a drink does not stand in the pantry for so long - it is drunk rather quickly.

Classic of the genre: pear tincture with vodka

Ingredients: fresh pears in the amount of a kilogram, half a liter of vodka, optionally add sugar syrup (100 grams of sugar per half a glass of water), but not necessary, especially if the pears are very sweet.

1. My fruits, cut in half, remove the core and seeds.
2. Grate the pulp directly with the skin on a grater (you can use a more modern device - a blender). The resulting puree is transferred to a container for infusion. Add vodka and mix thoroughly.



3. We tightly close the glass jar, transfer it to a warm and dark place for a month (for example, a pantry cabinet or the like). Shake the mass every few days to make it better saturated with vodka.
4. After the specified period, filter through a gauze bandage, squeeze well and taste.
5. If the pear tincture is not sweet enough, mix water with sugar in a small saucepan and bring to a boil, boil the mixture for 2-3 minutes over low heat, constantly removing the foam. The syrup is ready - let's cool it.
6. Mix pear alcohol with syrup. Pour into bottles and put away for storage. It would be nice to keep the resulting infusion cool for several days before use (if there is a cellar, take it there). And if sediment appears (this may depend on the type of fruit),filter through a cotton-gauze swab. Drink strength - up to 30-35%.

Pear tincture. Raisin Recipe

In this, so to speak, "winter" version, dried fruits and moonshine of double distillation are used. We will need: three hundred grams of dried pears of any sweet variety, a good harvest of raisins (raisin), a liter of excellent homemade moonshine (we will dilute to 45%), a handful of currant leaves - they will add piquancy in aroma and taste, sugar syrup (but you can not add, if the fruits are sweet enough).

1. Put the dried pears in a bowl for tinctures, add raisins and currant leaves.
2. Pour in the moonshine, mixing thoroughly. We close the vessel with a lid, set it aside in a dark and warm place, let it stand for a month. Every few days we shake the jar.
3. Pear tincture on moonshine is ready! It remains only to filter it through a gauze bandage. Taste, add sugar if desired and mix thoroughly.
4. Then the jar (bottle) with pear infusion should be hermetically sealed and transferred to a cool and dark place. Before using "inside" it is best to wait a couple more days - solely to stabilize the aroma and taste. The strength of pear tincture at home usually reaches 35%, if sugar is not added. And if you add this ingredient to the drink, it will become less strong, but sweeter in taste.

Ginger plus pear equals love

Ginger pear drink is veryuseful for the body and will be remembered by tasters for its unique delicate aroma and completely mild taste. The aftertaste is very interesting: the ginger root gives a light, subtle bitterness, which will certainly appeal to connoisseurs of homemade alcohol. In addition, if you make this drink on an alcohol basis, then you can fine-tune the strength (up to 70% if you like it, because some people like it hot)!

For cooking, we use the following ingredients: a kilo of fresh pears (or half a kilo of dried fruits), half a liter of food ethyl alcohol, a sprig or two of fresh mint, a piece (50 grams) of fresh ginger root. You can also add sugar syrup (prepared in the classic version: one part sugar, one part water). Clean and grind all the ingredients, pour in alcohol and insist, as in previous recipes. And then strain and dilute to the desired strength. Happy drinking!