Ingredients
1 lb pears
3 cup vodka, rum, or brandy
1 cup sugar syrup (see recipe)
2 pinch cinnamon, nutmeg
2 clove
2 coriander seed
2 apple (optional)
Directions
The Bartlett pear is the best to use for liqueur making. It is juicy,
sweet, and smooth. Season is July to Nov. Avoid ones with cuts,
bruises, dark spots, or decay. Slice pears (and apple if desired) and
add to other ingredients., adding sugar syrup last. Stir gently and
steep 3 weeks. Strain and filter. Taste and adjust flavor by adding
more fruit or sugar syrup if needed. Steep 3-4 weeks, then strain.
Ready for use. Other fruits can be combined with pears to create a
different taste. Yield: 3 pints Container: Wide mouth 1/2 gallon jar
Servings: 3 pints
Pear Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages; Pear
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient records were just basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by his fellow Romans. He recounts how the meals were split into starters, main meal and dessert, something we still use today. This early Roman chef tells us how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. For the centuries that followed, the wealthy families of Europe competed to serve the most extravagent banquests, and because of this cooks and their recipes were at a premium. Even so, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are highly popular as a result of higher levels of literacy, more free time and having more disposable income. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pear Liqueur recipe.
