Making Your Own Pear and Thyme Rum Liqueur

Making Your Own Pear and Thyme Rum Liqueur

Ingredients

• ½ lb. Ripe Pears

• 2 Apples – Peels Only

• 1 Tbsp Chopped Lemon Thyme

• 1 C. Evaporated Cane Juice

• 1½ C. High Congener (Heavy) Rum

Directions

Cut up the pears (with their peels) and put them in a large jar with the remaining ingredients. Add the rum and make sure that it covers everything.

Allow the mixture to soak for 2 weeks in a cool, dark area. Shake often to keep everything mixed. Strain when complete and re-bottle.

Allow this to mellow for 2- 4 weeks before enjoying.

Did you know that...

• Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgar is. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, thyme leaves are dried then chopped, or ground. Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean.

• Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes. Thyme has a subtle, dry aroma and a slightly minty flavor.

• Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

Source: www.topfoodfacts.com