I used Bosc pears, but any pear will do. You can substitute another spirit for brandy or replace the vanilla with another spice like ginger or a cinnamon stick. Vanilla releases its flavor a lot more quickly than pears do.This is also true of other strong ingredients like ginger and cinnamon. So be sure to taste your liqueur as it infuses to see when you need to remove your secondary flavoring ingredient. Straining through the coffee filter is recommended because it catches small, hard-to-see bits of pear that, when left in the liqueur, cause it to develop off flavors more quickly. I recommend keeping it no longer than 2 months. Refrigeration is not needed. The fruit you used to make this liqueur is great in desserts or on ice cream, so hang onto it after straining.