- Peel the pears, remove the core and cut into cubes. Fry in a pan without fat over medium heat for about 15 minutes. They should be brown but not black.
- Let cool down a little and put in a suitable container. Sprinkle with the sugar (if you like it a little sweeter, 100 g more), add the vanilla pod and raisins and pour the alcohol on top.
- Let it steep in a dark place for about 3 weeks, shaking it from time to time. Then filter the liqueur. The fruits can then be enjoyed straight or baked in a cake.