Pear Liqueur

Rinse pears and pat dry with a tea towel. Quarter the fruit, remove the core, cut the fruit into small slices, fill into a large preserving jar and pour the fruit schnapps over it. The pears must be completely covered. Add the juice of one lemon. Leave the well-sealed jar in a warm place for at least two weeks.

Next, strain the pears with the liquid first through a sieve, then through a gauze cloth or jelly bag, squeezing the pears well. Stir the juice well with the pear syrup, let stand for about 1 hour with the lid closed, stirring well from time to time.

Then bottle the liqueur and seal well.

Leave to infuse for at least four weeks before use.

Shelf life: in a cool place 1 year.

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