Pear and Ginger Liqueur
Photography by 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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!