Fall is upon us. Fruit abounds and there are many ways to use it.
“I’m going to make this so we can deglaze with it. Think of the flavors,” I said.
“That would be flambe,” Suzen rebutted.
“I’m not setting fire to this,” I protested.
“With that much alcohol, you won’t need to,” Suzen said. “Just tell me when you are going to do it.”
“Why? You gonna watch?”
“No, I’m going to make sure I am far from the kitchen, have my cell phone, and already dialed 9-1. I’ll just have the final 1 to hit for the fire department.”
No, matter. I am making this tequila with pear infusion for two reasons. First, I do think it would be great to deglaze with it. It will add very distinctive flavor to that pan. Perfect for chicken. Second, there is a cocktail coming that using this liquour. I’m shooting to blog it tomorrow. I promise.
I’ll be making this concoction myself next week. But I’m blogging it in advance so you can get a head start. In fact, over the next month or so, I have several liquour/cordial recipes to blog for you. Some, like this one, are quick: just 6 days from start to finish.
Other recipes will take far longer, a month or more with intermediate steps. But these homemade treats are wonderful holiday gifts. People truly appreciate the effort you have made, and the tastes can be quite exceptional. When you make it at home, make it fresh, make it with just pure ingredients and no preservatives, you get distinction. And, you get uniqueness. We’re using pears here. Future recipes have more pears, apples, berries, all kinds of goodies. You know that the pears will be different the next time you try this, the apples more sweet or less, … Every time you make these liquours you have distinction.
The cocktail recipe come tomorrow. I’m searching for it now. In the meantime, you can always just sip this by itself, over ice, slow and easy.
Uh, point of order here. If you do use this to deglaze, make sure you have a fire extinguisher in the kitchen. And, pour in a little liquid from a small, separate measuring cup. NEVER POUR LIQUOR INTO A HOT PAN DIRECTLY FROM THE BOTTLE. Potentially, it is a Molotov Cocktail in reverse. And that’s not a urban myth.
Pear Infused Tequila
Yield: 1 liter
- 3 USA Bartlett pears
- 1 Granny Smith apple
- 2 Cloves
- 1 Cinnamon stick
- 1 liter silver tequila, such as Herradura Silver or Sauza Hornitos Silver
Cut pears and apple into cubes, leaving peels and cores intact, and place in a large glass container with a tight-fitting lid. Add cloves, cinnamon stick, and tequila. Place lid on container and store at room temperature for six days, shaking periodically. Double strain to remove fruit and spices. keep infused tequila refrigerated.
Source: Brian Miller, Death and Company