Pear Spice

Ingredients

• 1-1/2 lbs. small seckel pears, cut, cored, frozen
• 2 whole cloves
• 2 3" cinnamon sticks, broken
• 1 whole nutmeg, lightly grated
• 1 quart 80-proof brandy
• simple syrup: 2 c. white granulated sugar to 1 c. water

Method

1. The frozen pear pieces and the spices were put in a glass jar and covered with brandy.
2. The nutmeg was removed after 24 hours, but the rest was left for 21 days and stirred each day.
3. The solid material was strained out and squeezed through a fine nylon coffee filter and then strained through unbleached paper filters.
4. A simple sugar syrup was then added to the proportions of 1 cup of syrup to 2 cups of liquor.

Notes

• Smooth but thin on pear flavor; improved after about 6 months.