Cinnamon Pear Liqueur Recipe

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.

1. Prep the fruit. Wash and slice the pears, remove the seeds and core. You do not need to peel the fruit.
2. 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.
3. Let the cinnamon pear mixture cool for about 10 to 15 minutes, then transfer to a 2 liter canning jar.
4. Pour about 3 cups (roughly 750ml bottle) into the container with the pears. Tightly seal and shake to combine.
5. Let the ingredients sit in a cool place for two days. Shake 1 to 2 times per day.
6. Strain the ingredients through a cheesecloth and pour into air tight containers for storage.

Ingredients and Substitutions

To make this recipe you'll need...

• vodka
• cinnamon
• fresh pears
• sugar
• lemon
• large air tight container you can shake - I used a 2 liter canning jar
• cheesecloth
• 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.

Your homemade pear liqueur can be enjoyed before or after a meal, I'd particularly recommend it with an apple dessert like apple layer cake or pumpkin bundt cake.

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!