Can Conference pears be replaced with other pear varieties in a spiced vodka liqueur without changing the balance too much?

Expanded Explanation

Conference pears work especially well because they are sweet, aromatic, and hold their character during a long infusion. They give enough fruit depth to stand up to cinnamon, cardamom, cloves, and long pepper without disappearing. Their soft texture also helps release flavour steadily into the alcohol.

Other pears can be used, but the result may shift. Firmer or less aromatic pears often give a lighter, cleaner profile and may need a little more fruit or slightly longer extraction. Very juicy dessert pears can work too, but they sometimes produce a softer flavour and more sediment, which can affect clarity after straining.

If substituting, keep the spice level controlled at first rather than increasing everything together. The fruit should still lead, with spice supporting it. When using a less fragrant pear, extend the resting period after blending with syrup so the fruit and spice profile has time to come together before the final taste check.