PEAR INFUSED BRANDY
The quantity of this recipe can be changed to meet your volume desires by keeping the proportions the same.
Provided by Toni Dash
Categories Cocktail
Time P14DT5m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PEAR-BRANDY COCKTAILS
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
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.
BRANDIED PEARS
The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 quarts
Number Of Ingredients 5
Steps:
- Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
- Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
- Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
- Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.
BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
PEAR BRANDY COCKTAILS
The first thing you'll notice about a glass of this aperitif-besides its festive sparkling sugar cube-is its amazing aroma, a little like having a ripe pear waved under your nose. And yet it's a deliciously dry, grown-up drink that perfectly complements the flavorful hors d'oeuvres.
Provided by Holly Smith
Time 5m
Yield Makes 6 drinks
Number Of Ingredients 3
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.
PERFECT PEAR BRANDY SIDECAR
It's like biting into the ripest, most redolent pear you've ever eaten.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 32.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 3.4 mg, Sugar 22 g
PEAR BRANDY BUTTER
Make and share this Pear Brandy Butter recipe from Food.com.
Provided by dicentra
Categories Pears
Time 45m
Yield 4 pints
Number Of Ingredients 5
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.
Nutrition Facts : Calories 679.6, Fat 0.7, Sodium 5.2, Carbohydrate 177.1, Fiber 14.2, Sugar 149.8, Protein 2.2
PEAR BRANDY COCKTAILS
Make and share this Pear Brandy Cocktails recipe from Food.com.
Provided by dicentra
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 112, Sodium 6.2, Carbohydrate 5.5, Sugar 3.5, Protein 0.1
BRANDY PEAR PIE
I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat.-Nicole Jackson, Beverly, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for at least 1 hour or until easy to handle., Meanwhile, in a small saucepan over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain, reserving liquid. Set raisins aside., In a large bowl, combine the sugar, flour, cinnamon, salt and nutmeg. Add the pears, lemon juice, reserved raisins and 1/2 teaspoon of reserved liquid., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Add pear filling; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil., Bake at 400° for 45-55 minutes or until bubbly. Cool on a wire rack for at least 30 minutes.
Nutrition Facts : Calories 542 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 406mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
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