Pear Brandy Recipes

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

PEAR INFUSED BRANDY

Steps:

• Add the brandy and pear to a Mason jar or other sealable glass jar/container. Place in a cool, dark place for 2 weeks, turning over and back to right side up daily.
• After two weeks taste brandy and if achieving desired flavor concentration, drain, remove pears, reseal and store in a dark, cool place.

PERFECT PEAR BRANDY SIDECAR

Steps:

• Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

PEAR-BRANDY COCKTAILS

Steps:

• Pour 1 tablespoon brandy into each of 6 flutes. Put 2 teaspoons bitters in a small bowl. One at a time, add 6 sugar cubes to the bitters, turning to coat; divide among the flutes. Add a few thin pear slices to each glass and top with champagne.

PEAR BRANDY COCKTAILS

Steps:

• Put a sugar cube in each of 6 Champagne flutes. Add 1 teaspoon pear brandy to each flute, then about 2/3 cup Prosecco.