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. Posted to FOODWINE Digest 06 Feb 97 by Laura Dobos
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|Serving Size: 1 Serving (884g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 12.6mg||0 %|
|Potassium 303.8mg||8 %|
|Total Carbohydrate 260.7g||77 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 252.7g|
|Protein 1g||1 %|
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Calories per serving: 1778
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