Infusion question, again
Ok, I did pear. Bought fresh ripe pears, peeled, cored, cut into large pieces, added 2 tsp lemon juice and filled with vodka.
Today my pears (and consequently my vodka)are turning brown.
Where did I go wrong? Are pears not a good idea? Not enough lemon juice?
Is this going to taste bad? I mean, is the fruit rotting in there?
Can I help it?
I guess I should have said "questions".
They turn brown, especially if there is any air in the container. More acid helps. Don't worry about it. The best liqueur I have made was from overripe heirloom pears that I let infuse for 6 months. It was a yucky cloudy brown and the pears totally disintegrated. I filtered it several times over six more months. Eventually it was perfectly clear and a gorgeous gold color. It tastes like pears and caramel. Everyone who tastes it goes wild over it.