Spiced Pear Liqueur


I’ve been making liqueurs for years, especially in the fall so that they are ready for gift giving at Christmas time. Initially inspired by this adorable book, I began by following recipes, and have since realized that recipes aren’t really critical at all when making a liqueur.


This book is still available on Amazon. The author is Mary Aurea Morris, and it was published in 1999.

You have to decide on the spirit you want to use, decide on the sweetness level, and then the flavor. Vodka is my go-to spirit for most all of my liqueurs, because of its “neutral” flavor. When I refer to the sweetness of the liqueur, I’m of course referring to the amount of sugar. A simply infused vodka, for example, is to me a liquor, not a liqueur. A liqueur is sweeter, and much more to my liking.

Fruits are fabulous in home-made liqueurs. Since I started my blog, I’ve posted on sweet strawberry liqueur.

But besides berries and cranberries, citrus fruits, pomegranates, and just about all tree fruits can be used. (note to self – peach vodka next summer!)

So this fall I decided to make a pear variety. The recipe is quite simple, and is definitely less expensive than the popular Poire William. But it will be about 6 weeks before the big reveal.

Spiced Pear Liqueur

3/4 cup sugar
Small handful whole cloves
Small handful whole allspice
2 cinnamon sticks
1 ripe pear, I used red D’anjou
Few pieces of orange peel
Vodka, approximately 4 cups

Place the sugar, cloves, allspice and cinnamon sticks in a large, clean bottling jar with a lid. Slice up the pear, avoiding the core, and place wedges into the jar. Add the orange peel.

Using a funnel, pour vodka until it reaches the top. Shake well until the sugar dissolves. Then store away for 2 weeks.

I decided to try out a pear Amaretto fizz. I used about equal parts of each, then topped it off with champagne. Prosecco would work as well.


The spiced pear liqueur mixed well with champagne as well, and is very pretty.

I’m not a creative bartender, so some of you could definitely come up with some other pear liqueur-based cocktails. The liqueur itself was wonderful.

42 thoughts on “Spiced Pear Liqueur

  1. After a horrible week, (big downsizing at work) I could use a little glass of this right now.. Thank you Mimi… you always have the coolest stuff. LOVE this. We need to talk about that hazelnut though…I’d be interested in trying to get it figured out! <3 LOVE.

    • I think it’s just easier to buy frangelico… Sorry about work. Back in the early 80’s, the oil business downsized for years. It was horrible, so I’m really sorry.

  2. Hahaha! You are so funny with “bad recipe!” I do that all the time with my cookbooks, and I think when I’m long gone someone will appreciated my opinionated comments. I used to make liqueurs, of all sorts, haven’t done it in years. I will be curious how this turns out! Hope you are having a good fall!

    • Fall has finally come where I live, and so I am happier. Heat and I don’t get along. I miss the fresh tomatoes, but fall food is so much fun. You need to start making liqueurs again!

  3. This time last year I made your recipe for gingerbread liqueur. Just yesterday I pulled the remainder out of the cupboard and took a nip. The flavour has smoothed and mellowed in that time, 12 months has done wonders. I was going to make another batch, but I’ve just nixed that idea, I’m making spiced pear liqueur instead. Thanks Mimi

  4. I absolutely love this and had no idea it was so easy. That strawberry one sounds wonderful too. Now when you say store it, do you just mean tuck it into the pantry? No refrigeration, no scary pressure cooker involved right? I so want to make some of these up.

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.