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
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.