Pear Liqueur



Yesterday was National Food Day, and we had a lovely time participating in the Boston Food Swapperscommunity-sourced potluck in Boston. I was one of the judges, and everything was just delicious. I hope the winner enjoyed our Eat Boutique gift box! Still, I couldn’t get my mind off of this Pear Liqueur made all the way on the other coast by Denise. I’m certain I’ll find some ripe fruit to make this recipe soon, and I can’t wait to take a peek at my Seckle Pear Liquor I started last Fall. -Maggie

Eau de Vie is a delicious pear liqueur that is made with fermented fruit.   The first time I had a sip was years ago during a trip to France.   I fell in love with the tradition of having a small glass before dinner, nightly, during that trip.   Once I settled back home, and slipped into my routine, I quietly forgot about my love affair back in France.

It wasn’t until I was playing with a new recipe that called for pear liqueur that I remembered this delicious beginning to my French meals.   After failed attempts at finding it in my area, I resorted to trying to make my own.   Since I do not have the resources nor space to be able to properly ferment as well as distill traditional Eau de Vie, my version is not true to the name.   Instead, I refer to it as Pear Liqueur.

I have found that the finished liqueur is cleaner when I use 100% vodka instead of 80% vodka.   It is challenging to find, but if you go to a liquor store they should be able to direct you to a couple options.   No need to go with the most expensive brand;   they are all basically the same.   If you cannot find 100% vodka regular vodka is fine to use;   the only difference will be that the liqueur is not as smooth.   Honestly most people will not be able to tell the difference.

I use the ripest pears I can find, and I always peel them.   You will see some recipes out there that do not ask you to do this step.   Do it!     The nectar from the ripe pears is exactly what you want to flavor the vodka.   I also add a couple crushed cardamon pods, as well as a strip of lemon peel;   it adds a lovely warm depth to the finished liqueur.

The hardest part of making pear liqueur is waiting for the week to end.   You may be tempted to go sneak a peek.   Don’t!   Remember, good things come to those who wait.   The finishing process is ridiculously easy.   Simply mash your pears into the vodka, strain the mixture a couple times, and then bottle.   You can enjoy a glass immediately or store it in the freezer until ready to enjoy.

Pear Liqueur

Makes: 1 quart-sized Mason jar


  • 3 pears, ripe
  • 2 cardamon pods crushed
  • 1 2-inch strip of lemon peel
  • Vodka


  1. Peel the pears and slice into thin slices. Gently put into the mason jar. Add the cardamon pods and lemon peel. Fill with vodka. Tighten the lid onto the jar. Gently shake a couple times. Set aside in a dark and cool cupboard for 1 week.
  2. After a week, remove from cupboard. Pour the pear mixture into a mixing bowl and gently mash using the back of a fork. Strain into another bowl, using a colander that has been lined with cheesecloth. Repeat this process a couple times, depending on how filtered you want your liquor. Bottle in sterilized bottles. Serve. Drink.
All photos styled and photographed by Denise Woodward.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • Renee V.

    How FABULOUS!!! I had a Pear Tree martini the other night (pear liquer, st. germain, and a splash of white sparkling wine – it was AH-MAY-ZING). 

    I am curious though about the directions.  You said ‘repeat step until desired filteredness’; i was wondering if that included repeating mashing? or just repeat filtering?


    • Chez Us

      Hi Renee, your Pear Tree Martini sounds wonderful.  I love ST. Germain, and did not think about mixing with this liqueur.  Inspired!  Yes, sorry about those directions, I did not catch that.  Just mash once, and repeat filtering.  Enjoy!  ~ Denise

  • I’m hyperventilating at the thought of this recipe. I made cranberry cordial last year for gifts and was just thinking I should start planning what booze I was going to gift this year. I hope my family and friends like pears …

    • Chez Us

      Do it – your family will love it!  So yummy.  Include Renee’s recipe for a Pear Tree Martini;  I’d love a gift like that!  ~ Denise

  • It’s moments like these, when a perfectly easy recipe pops up, that I wish I had a pear tree in my back yard because I’d just keep making it all season! Thanks, Denise. It’s beautiful.

  • Chez Us

    Thank You, Maggie.  Now rush out to the market, pick up some pears, and starting making liqueur!  

  • Cheryl S

    I can’t wait to try this recipe. It looks fantastic!
    What variety of pear works best for the liquor?  Also, in what way is your recipe different from the original?

  • Chez Us – Denise

    Hi Cheryl, for this particular batch I used comice pears.  I have also used Bartlett and Bosc.  I usually decide by the price per pound.  Play with the recipe.  It is fun to try different flavors.

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  • Is there a shelf life for the liqueur after it’s made? Thanks!

    • Mine had lasted up to 12 months or longer stored in a dark place.