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.
DIY PEAR LIQUEUR RECIPE
A homemade pear liqueur made with brandy gives you the sweetness of a fruit liqueur and the dryness of brandy in one ingredient. This pear liqueur hits the "Do I DIY?" trifecta: easy, cheap, and better-tasting than the store-bought stuff.
Provided by Marcia Simmons
Categories Brandy and Cognac Beverage Cocktail
Time P7D
Number Of Ingredients 5
Steps:
- Wash and chop one pear, discarding the seeds and core. Leave the skin on. Split and scrape the vanilla bean.
- Place one chopped pear and the vanilla bean in a sealable glass jar and cover with brandy. The jar should have enough room to add another cup of liquid later in the process. Seal and shake, then let steep for 2 days. Remove vanilla bean, and then let steep for another 3 days.
- Chop the second pear, discarding the seeds and core. Add it to a pot, along with the water and sugar, then stir and bring to a boil on medium heat, about 5 to 7 minutes. Reduce heat and simmer for an additional 5 minutes. Let the syrup mixture cool.
- Once cooled, pour the syrup (with the fruit) into the steeping jar. Shake and let steep for 2 days. Taste, and if desired flavor is achieved, strain through a fine mesh strainer and then a coffee filter into a bottle or jar.
Nutrition Facts : Calories 67 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 11 g, Fat 0 g, ServingSize Makes about 21/4 cups, UnsaturatedFat 0 g
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 VODKA (HOMEMADE)
I have a friend who gifted me with around 100 pears. I had to do something with them all and I made this recipe for a pear flavored vodka. Very smooth.
Provided by mary winecoff
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place fruit in clear 1 quart jar. Stir in vodka and brandy and sugar. Marinate, covered, for several weeks in a cool, dark place. Shake when you remember. (I tasted mine after 2 weeks).
- Strain through a fine sieve lined with cheesecloth.
- Pour into sterilized bottles.
Nutrition Facts : Calories 587.1, Fat 0.2, Sodium 2.9, Carbohydrate 75.5, Fiber 5.1, Sugar 66.1, Protein 0.6
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