Should Peckham pears be peeled before making liqueur?

Expanded Explanation

Peckham pears do not always need to be peeled before making liqueur. If the skins are clean, thin and free from wax, bruises or damage, they can be left on to add light texture and a little extra pear character. The skin may contribute faint tannic structure, which can help balance sweetness in a soft fruit liqueur.

Peeling is better when the skins are tough, heavily waxed, marked or likely to add bitterness. It is also useful when aiming for a very delicate, pale and silky liqueur. Peeled pears can give a cleaner flavor and may reduce earthy or green notes. However, peeled fruit oxidises quickly, so it should be chopped and covered with alcohol soon after preparation.

A practical approach is to peel only if the fruit quality demands it. Wash and dry the pears, remove stems, damaged areas and cores, then chop the fruit into small pieces. If using peel, avoid including bruised or browned skin. If not using peel, work quickly and keep the fruit submerged. Both methods can work well when the pears are ripe, fragrant and handled cleanly.