Giffard Poire William Pear Liqueur, 70 cl

Product Information

After a week simply add the sugar to the jar and shake it well as this helps to dissolve the sugar. Now pop the jar in a cupboard for another week and shake it every day to make sure that all the sugar is completely dissolved.

Poire Williams | Local Pear Brandy From France, Western Europe Poire Williams | Local Pear Brandy From France, Western Europe

Yes just double strain through kitchen paper or cheesecloth. With the pears being in there so long there will be lots of tiny fibres so extra straining will be important. With trial and error this is just the way I find it works best for me. I don’t shake this one up like other liqueurs as I don’t want to break up the pear any more than it does naturally. Try it any way you like this is just how I do it and love the results. Hope you enjoy it.Okanagan Spirits Poire Williams Pear Brandy made in BC Canada " Sip the Waters of Life" (National Post) Shake well and set aside in a cool dark cupboard for a further week making sure you give it a shake every day or so to get that sugar to completely dissolve So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really. When I first did this one years ago I gave it the longer time but have since discovered that the four weeks is enough. I updated the recipe a wee while ago but must’ve forgotten to change everything, will do so now. Thanks for pointing it out. I tweak and change my recipes over the years as I find improvements as I make them. Use the old timings if you prefer, I find the new ones just as good. You leave the pear, you do not process it or anything. Just follow the recipe. If you use a processor you will get cloudy liqueur.

Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange Gabriel Boudier Liqueur de Poire Williams - The Whisky Exchange

Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu The fire is slowly dying… And, my dear, we’re still goodbying… But as long as you love me so… Let it snow, let it snow, let it snow… Now for the glasses. Sprinkle 1/2 teaspoon of cane sugar and 1/4 teaspoon of kosher salt onto a small plate. Twirl the rim of a glass against the cut face of a lemon, then invert it onto the plate, making small circular motions until it’s well coated.Add 1 ounce Poire Williams (Pear Brandy), 1 ounce Rosemary Simple Syrup, 1-ounce lemon juice, and 3 ounces dry gin to the shaker – then shake vigorously (about 12 seconds) until well-chilled. Poire Williams is the name for eau de vie (colorless fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia) in France and Switzerland. [1] It is generally served chilled as an after-dinner drink. Some producers of Poire Williams include an entire pear inside each bottle, called prisonnière. [1] This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it. [2] [1] Made this pear liqueur and bottled it yesterday. It’s perfect, but won’t last till Christmas, so I’ll have to make more! I first published this recipe in 2014 and have made it every year since. I always tweak my recipes over the years if I can improve them in any way and found that I could get the same result with this one by using a shorter time.

Pear Tree Cocktail Cocktail | Feasting At Home Pear Tree Cocktail Cocktail | Feasting At Home

I noticed someone further up the list of comments asked if Conference pears would be ok to use for this lovely stuff… but there was no answer posted. So I would like to ask this question myself, as this is what I have to use.. I’m very keen to try this this year as my pear tree is laden!!Sugar– go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear. A taste sensation like no other, the André Petit Poire William Liqueur de Cognac is the essence of Charente produce in a bottle. This family house have brought together their finest savoir-faire to produce a Cognac that is blended with William pears grown in the Cognac region. From their estate in Berneuil, they have taken 50% yellow William pears (the edible fruit), alongside 50% of red William pears (used for eau-de-vie) which they leave to sit in Cognac for a few days. This Cognac liqueur has been produced following very old methods. The grapes are harvested by hand and distilled following the teachings of his grandparents. In the distillation, they do not use any machines to separate alcohol - they trust their noses alone. This family producer are wine growers who develop a Cognac with a pronounced style following their feelings and tastes. While the Poire William liqueur is a standalone product, the Cognac liqueur crafted by André Petit is something quite unique that showcases the beauty of this region, and how the pear liqueur can blend so beautifully with their very own Cognac. This Cognac liqueur was originally created for the Fauchon restaurants across Paris, but is now available on Cognac Expert. Serving Suggestions The liqueur produced can be enjoyed as an aperitif or over ice. The ice lessens the concentrated taste of the pear, and brings the flavors and aromas of Cognac to the fore. It can be enjoyed as a digestif as a classic liqueur, but will also pair beautifully with fruit desserts and particularly apple tart. Presentation of the bottle Glad you are enjoying this kitchen crafting experiment so much. Hope you enjoy the hooch when it’s ready. I am so very excited to try this. Can I store it in mason jars or would a jar with a stopper be better? And what is the difference between using a rubber stopper and a cork stopper? And thank you for sharing this recipe!

Merlet Creme de Poire William (Pear) Liqueur : The Whisky Merlet Creme de Poire William (Pear) Liqueur : The Whisky

This small family-run cognac producer from Berneuil insists that their cognac is not merely of standard quality. This can be validated by the fact that the Petit family works with traditional methods handed down form their grandparents and harvest the grapes manually. This is almost extinct in the cognac industry due to growing demand and the production of high quantities. André Petit came to some sort of fame in the industry by stopping their contract with Hennessy in the 1960s and deciding to produce themselves. Like many small producers from the Cognac region, they also specialize in the making of Pineau des Charentes. My favorite brand of Poire Williams is produced by “ Massenez“, in France. But a close second is the “ Pear Brandy” by Clear Creek Distilling, in Oregon. Both are widely distributed, and both come in half-size (375 ml) bottles. Do NOT press the pear, you will get all the fibres. If you do this you will have to strain numerous times through muslin/coffee filter to remove the tiny fibres. They make no difference to taste of the liqueur but make it a tad cloudy. Mine has never been hanging around for four years always snaffled long before that. Sniff and taste that should tell you if it’s okay to drink. I say in the recipe to use a jar where the pear fits snugly so using a big jar as you suggested wouldn’t work as you’d allow too much air in there.Pear liqueur isn’t one you can readily buy in the supermarket and if you can find it then it is pretty damn pricy! LIttle sensitive to cloves, and always add less than half to recipes. Think I will try replacing cloves with i/2 a scraped vanilla bean. Let you know…