Pear Liqueur
½ pound firm ripe pears
2 whole cloves
1 1-inch cinnamon stick
Pinch of nutmeg
1 cup sugar
1½ cups brandy
Core pears and cut into 1-inch chunks, do not peel. Place in a jar with cloves, cinnamon, nutmet, sugar and brandy. Cover tightly and let steep for 2 weeks at room temperature. Shake jar daily. When steeping period is complete, strain and filter the liquid.
Pour into bottles and cap tighly. Let age at least 1 month before serving.
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