Spiced Asian Pear Brandy Recipes

POACHED PEARS IN BRANDY GINGER SYRUP

Steps:

• 1. Start the poaching liquid first. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Bring to boil for one minute, stir and turn to simmer.
• 2. Wash and dry pears. Carefully core from the bottom, keeping pear intact and stem on. Put pears in simmering liquid and cover. Turn heat up slightly and set timer for 20 min. check pears after 20 minutes. They should feel slightly soft but intact. If too firm cook for 5-10 more minutes.
• 3. Remove pears from syrup with slotted spoon. Place into individual serving bowls that allow room for syrup. Let cool. Put dried fruit in with syrup and turn to medium heat. Set at low boil slowly for 5-10 minutes or until syrup thickens. Pour slowly over pears, dividing syrup between serving bowls. Let sit while you serve dinner or you can refrigerate if you want to serve them chilled. Delicious

MULLED WHITE WINE WITH PEAR BRANDY

Steps:

• 1. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes.
• 2. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy.
• 3. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear. Toddy away!

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.