How to make pear tincture

To prepare pear tincture, two kilograms of fruit are cleaned of peduncles and petioles, leaving the seeds and the peel of the fruit. Then we cut them into smaller pieces and arrange them in a jar. Add pears to pears 10 Carnation, half a vanilla stick and 2 teaspoons of cinnamon. Then pour 1,5 liter of spirit and screw the dish. Fruits with spirit leave for about a year. It is good to move the jar from time to time, so that all ingredients are well combined with each other.
After a year we prepare sugar syrup from 200 milliliters of water and 30 dag of sugar. From the fruit we pour the spirit and add sugar syrup to it, 50 milliliters of brandy, 100 milliliters of rum and half a teaspoon of citric acid. Mix everything thoroughly.
Filter the tincture prepared in this way through tissue papers and pour into dark bottles. The tincture is fit for consumption after about six months, but the best taste reaches after about 3 years of ageing.
The tincture contains approximately 32% Alcohol. Has a golden color, pear taste and very delicate, fruity aroma. Alcohol is best consumed at a temperature of about 14-16 degrees Celsius.