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It strikes me that this is an excellent way to use up all the excess fruit.....so any liquer recipes for the following please : :)

Plum, Pear, Fig?,cherry, apple, oranges/mandarins,and the wonderful Persimmon...of which we have loads making a terrible mess everywhere ...including the kitchen when I try to do something with them !! :D

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

Plum Liqueur Recipe

* 2 pounds red or blue plums, washed, halved, pitted
* 2 cups sugar
* 3 cups 80-proof rum

Put plums in glass jar with tight fitting lid. Add sugar and rum. Stir or shake frequently to dissolve sugar. Let stand for 4 months. Strain and filter and use the liquid as your cordial, the plums as a yummy dessert.

Pear Liqueur Recipe

* 2 big pears, sliced
* 1 pinch cinnamon (or 1/2" cinnamon stick)
* 1 clove
* 3 cups vodka
* 1 cup sugar syrup

Steep 2 weeks, strain and filter, add syrup, age 2 months

Note: Very light, subtle taste.

Variations:

* Bosc vs. Anjou pears: I can't tell
* V1: 3" stick cinnamon (whole stick): cinnamon totally overpowers pear taste
* V2: Standard above, plus pinch ground coriander and pinch ground nutmeg

Cherry Brandy Recipe

* 3 cups cherries
* 3 cups 80-proof brandy
* 1/2 cup sugar

Pierce cherries with a fork and put in glass jar along with 2 cups brandy. Be sure fruit is covered. Leave for 1 month. Strain and filter. Add additional cup of brandy and 1/2 cup sugar. Stir well to dissolve. Leave until clear.

Decent flavor additives: cloves, cinnamon, mace.

Tangerine Liqueur

* 4-5 whole tangerines
* 4 whole cloves
* 3 cups vodka (approximately)
* 1 cup sugar syrup

Pierce the fruit with a fork, skewer or knitting needle. Put the cloves in some of the holes. Steep 10 days in just enough vodka to cover the fruit. Strain, filter and add sugar syrup. Mature at least a month - more time yields better liqueur.

Pomegranate Liqueur

Ingredients:
Pomegranates should be as ripe and red as you can get them. Too young, and the flavor may be weak. Too old, and they will, of course, already be rotten. Larger pomegranates are preferred, if only for yield. I generally get 12 ounces of juice (separate from the pulp) for each pair of pomegranates. If your fruit yields much less than that, toss in another one or so, so you get about 12 ounces of juice total. If unsure, err on the side of plenty. I've run with as much as 16 ounces.

* 2 large pomegranates, pods only
* 1 1/2 cups vodka
* 3/4 cups sugar
* 3/8 cups water
* 1/2 peel, lemon, scraped

Preparation:
Remove pods from pomegranates. Throw away rind and pith. Press out all the juice with a good, sturdy press. Put the resulting juice and pulp in a 1-liter mason jar (any glass jar you can effectively seal works like Fidenza jars from Italy). Prepare lemon peel, toss in jar. Add vodka. Seal jar.

Steep two to four weeks, turning it over once a day. Strain and filter. Squeeze the pulp moderately hard, but realize that the harder you squeeze, the harder will be the job of filtering later on. It's a tough balance to make.

Now, boil the sugar and water together. Let stand a moment to cool. Add syrup to mixture, and seal quickly. Age another month. Remove, filter again, bottle. You should note that there's a thick haze or sludge on the bottom of your jar, and you will find it incredibly difficult to filter out with anything but a serious wine filter. Instead, you might consider racking the liqueur (siphoning the good liqueur off the top, and discarding the sludge on the bottom). You lose a little bit of liquid along with the sludge, but you sure save yourself a lot of work filtering.

Units of measurement
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

Fig or Date Liqueur Recipe

* 2 1/2 cups (1 pound) choped, pitted figs or dates
(or combine 1 cup each for a date-fig liqueur)
* 2 cups vodka
* 1/4 to 1/2 cup sugar syrup

If the fruit you have is dried, you must first reconstitute it. Put a cup or so of water into a sauce pan. Boil water, add dried fruits. Cover, turn off heat and let fruits plump in hot water for about 5 minutes. Drain off water.

Cut fruit into smaller pieces with scissors or a sharp knife. Place cooled fruit in vodka for 2 weeks, shaking occasionally. Strain and filter. Add sugar suryp to taste.

The fruits are naturally very sweet, so be very sparing with your syrup.

Salve 'Greatscott',
One thinks you have posted one too many drink recipes to
be taken objectively, You must one of us alchoholics, welcome to the club.
Ciao amici
Rob

[QUOTE=Rob]Salve 'Greatscott',
One thinks you have posted one too many drink recipes to
be taken objectively, You must one of us alchoholics, welcome to the club.
Ciao amici
Rob[/QUOTE]

LOL, thanks Rob, I needed that! :)

Greatscott......you'll do for me girl!!!
Robxxx

Here's a recipe for the strawberries:

Fragole Cello (Strawberry Liqueur)

Ingredients:

*450 grams (2 cups) strawberries

*360 milliliters (1 1/2 cups) grain alcohol or vodka

*480 milliliters (2 cups) water

*450 grams (2 cups) granulated sugar

Directions:

Wash the strawberries. If you use large strawberries, cut them in half or quarters. Place them in a clean glass jar, add grain alcohol or vodka, and let stand 24 hours, shaking it periodically. The strawberries will begin to pale as the alcohol leaches the color (and taste and fragrance) out of the strawberries.

After 24 hours or so, Use a fine strainer to strain the strawberries and seeds from the alcohol into a 2-quart glass container. Discard the remains of the strawberries.

Combine two cups of water and up to two cups of sugar in a saucepan and bring the mixture to a rolling boil. Allow to cool completely and add to the alcohol.

It is now ready to drink, but your best bet is to put the Fragole Cello into a decanter in the freezer for a week to mellow and become ice cold.