Homemade pear liqueur is so easy to make and better than anything you can buy in the store! This cinnamon pear infusion is perfect for fall with a hint of warming spice that still lets the natural pear flavor shine. Use it in cocktails or sip it chilled.
When life gives you pears make booze out if it, right?
It's the end of September and pear season is still in swing. Right now is the perfect time to take advantage of all the juicy, naturally sweet, and delicately flavored fruit.
You're going to love this recipe for a few reasons, but mostly how delicious the end result is. The second reason is that it is super flexible and can be adjusted to suit any particular taste.
How to make homemade pear liqueur
It's super simple, you just need to collect a few ingredients and tools. They're all easy to find and don't be fooled by the photos, it doesn't require a ton of pears.
To make this, just follow a few simple steps and then practice some patience. The whole process will take two days.
- Prep the fruit. Wash and slice the pears, remove the seeds and core. You do not need to peel the fruit.
- Combine the fruit, sugar, and cinnamon sticks in a large pan. Heat over medium low to melt the sugar and release the flavors. You don't want to cook the pears, just boost the flavors.
- Let the cinnamon pear mixture cool for about 10 to 15 minutes, then transfer to a 2 liter canning jar.
- Pour about 3 cups (roughly 750ml bottle) into the container with the pears. Tightly seal and shake to combine.
- Let the ingredients sit in a cool place for two days. Shake 1 to 2 times per day.
- Strain the ingredients through a cheesecloth and pour into air tight containers for storage.
Ingredients and Substitutions
To make this recipe you'll need...
- fresh pears
- large air tight container you can shake - I used a 2 liter canning jar
- air tight container for storing
You can use any type of pears. I used pears that came from my mother-in-law's pear tree and are most similar to Bartlett pears, but anything you have on hand will work great.
Preferably use pears that are just barely ripe or even slightly underripe. Overripe pears will get mushy fast and make straining the pear liqueur more difficult.
If you make this and love it and want to try switching it up or you're not a fan of one particular ingredient, consider these substitutions.
You can substitute any 80 proof (or higher) spirit. Bourbon or brandy would be my top recommendations.
Star anise or whole cloves would make great additions for a more winter-inspired spirit. You can add any spices or even fresh herbs to add a second layer of flavor. Just keep in mind a little goes a long way.
If you'd like the end product to taste more like a fruit-infused spirit than a liqueur, you can leave out the sugar, but I find it's necessary to sip on the final product by itself.
How to serve it
My go-to way to enjoy this drink is simply with a few ice cubes! It's so easy drinking, you'd hardly guess it's mostly just vodka. So sip at your own risk 😉
Other options are to use it in sangria - this fall sangria would be perfect. You could also combine it with sparkling wine like a pear and cinnamon bellini or add it to your next old-fashioned.
If you make this recipe, let me know what you think in the comments! I'd also truly appreciate it if you leave a star rating in the recipe below! Thank you for your support!
Cinnamon Pear Liqueur Recipe
- 2 liter canning jar
- air tight storage containers - like mason jars
- 6 cups sliced pears (30 ounces, just under 2 pounds)
- 2 sticks cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 cup sugar
- 750 ml vodka
- Prep the fruit. Wash and slice the pears. Remove the stem, core and seeds.
- In a medium sauce pan, combine the pears, sugar, cinnamon, lemon juice, and water. Heat over medium low heat to release the flavors. The mixture should NOT come to a simmer. Just enough to melt the sugar and start to release the aromas of the pear and cinnamon.
- Cool the pear mixture for 10 to 15 minutes. In a large, air tight container combine the pear mixture and vodka. Seal and store for 2 days, shaking the container 1 to 2 times a day.
- Strain the liquid through a cheesecloth strainer. Store in air tight containers in the refrigerator for 10 to 12 months.
- If you are using really ripe or over ripe pears, put the pears directly in the infusing container and just combine the sugar, cinnamon, lemon juice, and water in the pan until warm and liquid. You may need to strain the liquid twice after infusing.
- You can use any variety of pear. You do not need to peel the fruit, just remove the stem, core, and seeds.
- Substitute any spirit or spice to add your own twist!