571575 Wed Nov 12 05:49:53 -0800 2008 9 31 Home Cooking 0 4166833 So we have a new BevMo in town, and I was sucked into the vortex of their brandy section. I bought a 375ml bottle of Williams (Bartlett) pear brandy from Clear Creek Distillery. More info here: http://clearcreekdistillery.com/pear.html I'm not really a spirits drinker so my intention is to use it in desserts and perhaps cocktails. I already plan to use it in pear sorbet. One recipe here: http://chowhound.chow.com/topics/279595 Maybe I'll use some in sauteed pears for crepes. Or I'll try galleygirl's famous pear tart w/ a dash of pear brandy in the batter. Pear tart/cake recipe here: http://chowhound.chow.com/topics/298807 It's pear season here and I'm really in the mood. Please pass along any ideas or recipes (especially for exciting cocktails :-))! Oh, and does this stuff last forever once opened? Should I store in the fridge or freezer? Thanks for your help. Wed Nov 12 05:49:53 -0800 2008 10371 Carb Lover 1 4166999 I just recently used some while making Sangria and it was delicious. Perhaps a mulled wine with some pear brandy added? Wed Nov 12 07:00:13 -0800 2008 4166833 12144 CeeBee 2 4169799 Oh, I like the sound of using it in a winter sangria or mulled wine! Thanks for the idea. Thu Nov 13 05:39:47 -0800 2008 4166999 10371 Carb Lover 1 4167398 Maybe make a simple syrup and add some brandy, brush on the pear tart, unless you think it would be too moist then. I haven't made galleygirl's cake, so I don't know how moist it is to begin with. I bet it would work in a semifreddo, too. Put the semifreddo inside your crepe, sauteed pears alongside -- cold and warm. Wed Nov 12 09:09:21 -0800 2008 4166833 84890 nemo 2 4169804 Thanks for your reply. GG's pear tart/cake is pretty moist on top from what I remember. The pears should be dead ripe. I think lacing some of the batter w/ the pear brandy would be nice... I better buy some pears from the farmers market this weekend! Thu Nov 13 05:42:55 -0800 2008 4167398 10371 Carb Lover 1 4169828 The minute I saw the title, my first thought was galleygirl's tart.:-) I love this recipe for glazed chestnuts with haricots verts but never liked the maple liquer idea. I'll bet the pear brandy would be great in it.The glazed chestnuts are addicting. I could just eat those. http://www.epicurious.com/recipes/food/views/Glazed-Chestnuts-with-Haricots-Verts-108894 Thu Nov 13 05:52:19 -0800 2008 4166833 39874 chowser 1 4169931 Pear Brandy would be great in Julia Child's original pear clafouti... Thu Nov 13 06:40:42 -0800 2008 4166833 11069 fauchon 1 4169954 I don't drink alcohol anymore, but I recall enjoying a tsp or two of pear brandy in a flute of cava brut or a larger quantity as a highball mixed with ginger ale. Sprinkle on leftover pound cake, too. And, yes, it will last once opened; I kept it with liquers and such. Thu Nov 13 06:54:24 -0800 2008 4166833 115871 marthasway 2 4169983 Thanks for the quick cocktail ideas. I was thinking that pear w/ ginger ale or sparkling wine would be nice. I'm also going to try making sidecars. So it sounds like you store at room temp. in a cool cabinet? I don't really have a liquor cabinet per se. Can I store in the freezer w/ my vodka and limoncello or is that not a good idea? Thu Nov 13 07:03:52 -0800 2008 4169954 10371 Carb Lover 1 4188642 Thanks for everyone's suggestions. So my first use of the pear brandy was in galleygirl's pear tart (linked above) w/ a few of my modifications: added 1/4 cup whole milk and 1 TB pear brandy to batter; also used superfine sugar instead of regular granulated. I did sift the dry ingredients directly into the batter. I used 3 very, very ripe pears (I think Bartlett) from my farmers market. Mine only baked for about 45 min. so I would start checking around 40 min. The result was stunningly delicious! The pear brandy lifted the pear flavor and brought out a honey undertone that wasn't there before I added it. If I didn't know better, I would have guessed that honey was added to the batter. The pears melted into the cake, and the top and sides had a rich butteriness and slight caramelization. I will definitely make this again! This would be a great alternative Thanksgiving dessert or something to bring to holiday gatherings. Next time I plan to reduce the sugar a touch (It's a little too sweet for me) and use vanilla bean instead of extract. Soft whipped cream or creme fraiche would be very nice on the side. Thu Nov 20 07:24:54 -0800 2008 4166833 10371 Carb Lover