Pear Brandy Food

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-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 BUTTER

Steps:

• Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
• Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
• Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
• Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
• Taste and add remaining lemon juice, if needed.
• Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.

BRANDIED PEARS

Steps:

• Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
• To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
• Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
• Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
• Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.

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.