Giffard Poire William Pear Liqueur, 70 cl

Product Information

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 Well done on winning the drinks prize. So pleased everyone liked my pear liqueur so much. Merry Christmas. So it’s good to know it’s indeed 1 week in the sun and 1 week in the cupboard. Perhaps it’s worth correcting the typo in the text?

Poire William liqueur | Bakepedia - Baking Encyclopedia Poire William liqueur | Bakepedia - Baking Encyclopedia

I’ve made this liqueur with all sorts of sugar and dark sugar works well with a more caramel richer flavour. hope you enjoy it. Hello! I prepped my pears last fall and just got around to bottling the liqueur (ten months later!) – it is insanely good and a beautiful colour. I can’t imagine how much I will enjoy this with a dessert cake! I do have a question however; I forgot to strain the liquid before bottling. Should I make the effort to strain it? What is the purpose of straining it? There aren’t really any pieces floating about.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. Glad you are enjoying this kitchen crafting experiment so much. Hope you enjoy the hooch when it’s ready. Remove the pear, spices and used orange peel and strain your pear liqueur through a double layer of muslin or kitchen paper (or use a coffee filter). 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…

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

Herbst, Sharon Taylor; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. p.276. Salt the rims. Sprinkle 1/2 teaspoon cane sugar and 1/4 teaspoon kosher salt evenly onto a small plate. Twirl the rim of a glass against the cut face of a lemon, and invert it onto the plate, making small circular motions until it’s well-coated. Repeat with the other glass.

Serving suggestions

Hi it is me again. I am so excited to try my Pear liqueur this weekend. I made a few quarts of it as I want to give some away too. My question is what do you usually do with all the lovely pears that have been sitting in the jars. Seems like such a waste to throw them out. If I eat them all that would get sloppy lol. Any ideas would be appreciated. We have just eaten the vodka-soaked pear with vanilla ice-cream – absolutely delicious (waste not, want not). Sounds like you’re getting creative there. Thrilled you like the taste of the liqueur so much, cheers!

Marie Brizard Poire William (Pear) Liqueur | The Ministry Of

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post. How to make dried orange peel 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. To make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. Made this over the holidays and it was so delicious and festive with the rosemary sprig! Even though I’m not normally a gin drinker, the combination of sweet, fruity, herbal and hint of salt on the rim was even more than the sum of its luxe parts. A winner!

Easy Dinners

Once you have the pear brandy, it’s time to make some rosemary simple syrup. Pinch off the tip of a rosemary sprig for each drink you think you’ll make, then set them aside for garnishes. Wrap some clingfilm over top of jar and then add the lid. This will give you a better seal to stop air getting into the jar. 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 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.

André Petit Poire William Liqueur de Cognac

Please just follow the recipe not the comments. I originally did this post in 2015 and I left the liqueur for longer. Nowadays I only wait for one week on the windowsil and one week more in cupboard. You can leave it for longer if you like but it works just fine with this shorter time. Hope this explains things for you. 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.Absolutely delicious! We couldn’t find pear brandy (the search continues), so we used apple brandy. The sugar/salt is a must! Glad to be of help. How lovely farming apples and pears. I have a few recipes for both, just type in the word apple or pear in search box and all those recipes will come up for you.