Summary

Ingredients

• 1 kg pear (s), firm
• 300 g suar, finest
• liters ⅛ white wine
• 1 lemon (s), including the juice
• 1 stick cinnamon
• 1 bottle schnapps (Williams pear spirit)

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Instructions

1. Peel and halve the pears. If possible, cut through the stem, otherwise leave one half on. Remove the core housing.
2. Briefly heat the sugar in the wine and lemon juice and dissolve it, put the pear halves in and leave to cool.
3. Then put them close together in a sealable glass jar and add the cinnamon stick. Cover the fruits with pear brandy and seal the container. Let it steep for about 8 weeks.
4. Then pour the schnapps into a bottle.