Method of manufacture of the william’s pear in carafes Lemercier

Manufacturing method for the william’s pear in carafes.

In spring, nurserymen are going to hang carafes on the pear trees in order to let the fruit mature in the bottle.

During the collect, a first sorting is done to eliminate the carafes which have a defect : malformed fruit, too little fruit... During September, we receive these carafes containing the fruit.

After a short rinsing with water, we add William’s Pear Brandy.

Then, we let these carafes rest during 1 month in order to make the brandy penetrate in the fruit.

After that, we do several successive baths in William’s Pear Brandy to arrive to the final percentage of alcohol.

Sometimes and in spite of the care we bring to the manufacturing of the carafes, it is possible that the brandy and the fruit turn a little brown, all that is normal and comes from the maturity degree of the fruit during the collect.

To preserve the fruit, you have to always let the pear in the William’s Pear Brandy.