1/2 lb pears
1 1/2 c vodka
1/2 c sugar syrup (recipe follows)
1 pn cinnamon
1 pn nutmeg
1 coriander seed
1 apple (optional)
1 c white granulated sugar
1/2 c water
The bartlett pear is the best to use for liquor making. It is juicy,
sweet and smooth. Avoid one with cuts, bruises, dark spots or decay.
Slice pears (and apple if desired) and add to other ingredients,
adding sugar syrup last. Stir gently and steep 3 weeks. Strain and
filter. Taste and adjust flavor by adding more fruit or sugar syrup
if needed. Steep another 3-4 weeks, strain. Ready for use. Yield 1.5
pints. Container: Wide mouth 1/2 gallon jar.
SUGAR SYRUP: Boil together for about 5 minutes at a full boil and be
sure the sugar dissolves. The syrup MUST BE COOL before adding to
the alcohol mix as the heat evaporates the alcohol.