There is arguably no other time of year flaunting more distinct flavors than fall. Perhaps it is due to coming off of summer’s massive bounty, narrowing to a much more finely honed bevy of seasonal produce and the traditional consorting spices.
Though I love the ‘options’ summer’s fare has to offer, I’m distractible and am equally relieved when life becomes a bit more simple with fall’s offerings. One of my favorites is the arrival of pears. I love a pear. They are a self contained still life to me with such a pleasing shape, gorgeous mottled skin and divine flesh. Their Rubenesque appeal makes me think of…..well, booze. Not all the time but my first haul of the fall certainly did.
I’d begun fall baking and spontaneously was motivated to try an infusion with pears and fall spices. It’s a risk when all items fall on my countertop at the same time; they are likely to end up in a jar together, swimming in spirits with fingers crossed over the outcome. I love the result of this particular Mason jar mixology. Tell tale notes of cinnamon, ginger and clove intermingled with the delicate flavor of pear in a deep honey amber tone. The uses are endless in my book from a traditional vodka tonic to more exotic concoctions. This would make perfect gifts for the holidays and hostess gifts for parties as well.
Homemade Spiced Pear Vodka
Ingredients
- 2 pears , ripe, firm, cored and sliced
- 1 cinnamon stick
- 3 1/8th-inch slices ginger
- 10 whole cloves
- 2 cups vodka
- Quart jar
Instructions
- Add all ingredients to the jar, seal, store in a dark, cool location. Taste at 5 days. If flavor is desireable, strain vodka into a clean jar and seal until using.
- If deeper flavor is desired, continue to infuse until flavor is prefered then strain and seal in a clean jar.
Notes
Nutrition
Some cocktails to try:
The Pear Ginger Snap. I would whip this up using the Pear Spiced Vodka and substitute some Ginger Infused Vodka (also homemade) for the ginger liqueur.
How to Mix a Spiced Pear Martini for Holiday Cocktail parties
Michaela Dragon says
Do you have idea on how to use the pears after the vodka is ready?
Toni Dash says
First I would taste them. Sometimes fruit doesn’t taste great after it has been part of an infusion. If you like the flavor putting them on top of of ice cream or Greek yogurt. You could even chop them to include into a cake (or on top) or cupcakes. Their flavor will really help determine where they might work best.
Mairead Shaw says
Is there really 1328 calories in ONE serving?!? I’m assuming this is a typo?
Toni Dash says
You’ll note that is for the entire batch. So yes if you drink the entire 2 cups it would be lol! I’ll break it down into a more realistic serving size in a bit (it’s calculated automatically and because serving sizes will differ the full batch was calculated). Thanks for asking!
Cindy says
This looks like a very simple recipe compared to others I have found!
One question…
Do you store at room temperature if you have done a good job of straining?
Toni Dash says
Yes. I store it in a cool dark location.
Megan Mcgilvray says
I made this last year for a couple gifts and it was a hit, makes a great mule. I’m hoping to make this a Holiday gift tradition.
Sally says
I make this for gifts every year!
lainymarie says
Does the infused vodka need to be refrigerated after straining?
Keeps for how long?
Thanks and all the best!
Toni Dash says
It does not need to be refrigerated and may be kept in a cool, dark location as with all alcohol. It lasts indefinitely. All home infused liqueurs should be inspected over time to ensure they are still ok (no growths, bad smelling, etc). This has never lasted long in my house!
April says
If doubling the amount of vodka, do you double the amount of spices and pears?
Thanks!
Toni Dash says
Yes April; to make a larger batch, double the entire recipe.
Jenny says
Was so happy to stumble on this post! My backyard pear tree has very mediocre fruit but I hate letting them go to waste – this recipe is the perfect use for them! Tasted the concoction yesterday after 10 days of infusing – wow! Almost like pear-scented fireball whiskey except a vodka version. I know it will make fantastic hot toddies this winter! 🙂
Toni Dash says
Jenny I totally understand your feelings about not wasting fruit! I’ve been driving around Boulder noticing apple trees burgeoning with fruit that is falling to the ground. I’m so tempted to knock on doors and ask to pick! Or harvest for a food bank; such a waste. I love this vodka and we used it in many ways during the fall and winter. I hope it will warm you and yours in the colder months! Thanks so much for your comment.
3petitsprinces says
Made this on Monday, taste testing today, on Friday. Wow! Delicious! I can’t wait to share it with my friends! I’m also excited to try the many other offerings on your beautiful website! Thank you for sharing!
Treena says
First of all, I found your website today and quickly became addicted. I want to try EVERYTHING. This is fantastic. Anyway, a quick question – is there a “shelf life” to the vodkas after they have been bottled? I have made other flavors in the past and never know how long they will keep. I want to try a number of yours for the upcoming holidays but don’t want them to go “bad”.
Thanks for creating this wonderful website.!
Toni Dash says
Treena! What a great start to my day. Thanks so much for your comment and I’m so glad you found me, and some things that spark your interest.
I actually have spoken with some distiller friends about this very question. In my understanding, alcohol really has no shelf life in the traditional sense of the word. I doesn’t ‘go bad’ like a perishable item. I think the flavors may dim a bit over time from when they are first infused but I don’t know that for a fact.
For long term storage of an infusion such as this, removing the fruit and spices once the infusion is complete is something I’d recommend. The alcohol will continue to absorb the flavors while the infusing items are in the alcohol and can lead to a taste that is not as desireable (for instance with citrus I find infusing too long can become bitter especially if the peel is on the fruit). There are other infusions such as Cherry Bounce and Hedgerow Gin that infuse for a much longer time and the fruits don’t affect the flavor in the same way (you leave them in until you drink the liqueur, and can eat the fruit too). But for shorter infusions I feel removing the fruit/spices once you get to the flavor you enjoy and then you can keep the infusion as long as it lasts! I keep mine in sealed jars in a cool, dark pantry (don’t keep them in high heat or full light). Hope that helps!