Infuse the medlar stones and vanilla in alcohol for 21 days.

Prepare a syrup with 400 g of water and 300 g of sugar. Once cooled, add the infusion alcohol and mix.

Bottle, filtering all the stones and vanilla with gauze. Once bottled, the amaretto must rest for about 30 days in a cool, dry place until it has darkened, going from light yellow to a beautiful amber color. Filter again with a fine mesh gauze to remove all the impurities that have risen to the surface, and definitively bottle for consumption.