Make Your Own Pear Vodka!

by DiPaola Momma (HNIC) on July 13, 2012

There was a heatwave. A nasty, muggy, heatwave. So what did I do? I canned, canned.

Hopefully Marylin didn’t roll over in her grave from that really bad adaptation of her song. Lucky for you, this post can help you drown the memory of my bad musical puns in tasty hooch!

Every summer I can crap. Not actual “crap”, okay . I can berries, jams, veggies, pickles and more. About two years ago -through the brilliance of fellow B’more area blogger Adryon- I found the joys of vodka infusing. Yes, it goes beyond infusing it into one’s body! I’ve worked hard on “researching” combos and finding the techniques that fit my style (lazy). The following recipe is the tasty result of that exhaustive, “buzz” worthy effort.

Supplies:

  • 1 Gallon glass jar with air-tight lid (I found mine at Michael’s for around $10, use a 40% off coupon and BOOM!)
  • Large stock pot
  • Non-reactive spoon
  • Fine-mesh strainer
  • Decorative bottles for decanting

Ingredients:

  • 4-6 ripe pears
  • 1 cup sugar
  • 1 vanilla bean
  • splash of water
  • 1 gallon of Vodka (Russian friends hide your eyes. I recommend CHEAP Vodka. You’ll be upping the flavor anyway so why buy The Goose?)

Core the pears (you can peel them and cut them into chunks but why do more work?). Place them in the large stock pot along with the sugar, vanilla, and the “splash” of water. Most recipes call for cooking this until the pears breakdown. That just takes too darn long for me! I cook it until the sugar devolves and the pears soften a bit more.

Allow this mixture to cool. Place the pears in the CLEANED jar, add in the sugar syrup and vodka. Leave just a little room at the top of your jar. NOW the hard part… waiting! Set your jar aside for at least 7 days. Stir and check the flavor around the 5th day or so. When you feel you’ve got the taste you’re looking for, or you just can’t wait anymore, strain the mixture through a fine-mesh strainer.

Decant. Chill. ENJOY. This makes a great gift, is good for practicing your mixology skills or just treating yourself because it’s Tuesday.

Bonus: The “drunken” pears taste great warmed up and served with a side of vanilla bean ice cream!

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