Giffard Poire William Pear Liqueur, 70 cl

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Thank you for the recipe – sounds really great! (I’m just approaching the end of week 1 at the moment). I was also a bit confused like Ekaterini above – the actual text still says: Remove pear and spices from the jar and strain the contents through a sieve lined with a double layer of muslin (or use a coffee filter), I like to do this part twice to get a really clear liqueur. Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu

Poire Williams | Local Pear Brandy From France, Western Europe Poire Williams | Local Pear Brandy From France, Western Europe

Add 1 ounce Poire Williams (Pear Brandy), 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled. Absolutely delicious! We couldn’t find pear brandy (the search continues), so we used apple brandy. The sugar/salt is a must!to make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour) Okanagan Spirits Poire Williams Pear Brandy made in BC Canada " Sip the Waters of Life" (National Post) Hi it is me again. I am so excited to try my Pear liqueur this weekend. I made a few quarts of it as I want to give some away too. My question is what do you usually do with all the lovely pears that have been sitting in the jars. Seems like such a waste to throw them out. If I eat them all that would get sloppy lol. Any ideas would be appreciated. Our price guarantee. If you find an online retailer that ships and sells this product at a cheaper total cost, we will price match.

Poire Williams - Wikipedia Poire Williams - Wikipedia

Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. I love Poire Williams liqueur so was excited to try this recipe. Really easy and super tasty – subtle flavors that all work together really well. Don’t skip the sugar-salt rim – it adds a nice dimension. Your homemade pear liqueur will keep for up to a year in a cool dark cupboard. How to serve your pear liqueur

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I tweak and change my recipes over the years as I find improvements as I make them. Use the old timings if you prefer, I find the new ones just as good. You leave the pear, you do not process it or anything. Just follow the recipe. If you use a processor you will get cloudy liqueur. After a week simply add the sugar to the jar and shake it well as this helps to dissolve the sugar. Now pop the jar in a cupboard for another week and shake it every day to make sure that all the sugar is completely dissolved. Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really.