Coarsely chop the pear and persimmon and place them in a food processor. You may need to remove the peel of the persimmon if it’s especially astringent. If you are working with fresh hawthorns throw them into the food processor whole with the other fruit. Coarsely blend the fruit in the food processor and add to a gallon glass jar (or several smaller mason jars). If you are working with dried hawthorn place them in the jar directly now.

Add all of the other herbs and brandy and let sit for 2 to 4 days. If you are in a pinch, place all of the ingredients (except the honey) in a double boiler or crockpot, with the lid on, and simmer at the lowest heat for 5 hours.

When perfect synergy has been achieved, strain through a cloth and wring out all the brandy with your hands. A clean older cotton tee shirt with a loose weave works well. Another option is the tighter-weave cheesecloth sold for cheese making (regular cheesecloth is too porous). You will probably need to strain out several batches to be able to effectively wring out the brandy from the pulp.

Slightly heat the strained brandy to dissolve the honey and stir well.

Bottle the infused brandy and label.

You can compost the remaining slurry of herbs and fruit, or add it to apple cider and warm slightly. The slurry will have absconded with some of the brandy, so the cider infusion will have a kick, and be for adult palettes only.