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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.