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Uses for Pear Brandy?

Carb Lover Nov 12, 2008 04:49 AM

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.

  1. Carb Lover Nov 20, 2008 06:24 AM

    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.

    1. marthasway Nov 13, 2008 05:54 AM

      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.

      1 Reply
      1. re: marthasway
        Carb Lover Nov 13, 2008 06:03 AM

        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?

      2. f
        fauchon Nov 13, 2008 05:40 AM

        Pear Brandy would be great in Julia Child's original pear clafouti...

        1. chowser Nov 13, 2008 04:52 AM

          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.


          1. n
            nemo Nov 12, 2008 08:09 AM

            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.

            1 Reply
            1. re: nemo
              Carb Lover Nov 13, 2008 04:42 AM

              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!

            2. c
              CeeBee Nov 12, 2008 06:00 AM

              I just recently used some while making Sangria and it was delicious.
              Perhaps a mulled wine with some pear brandy added?

              1 Reply
              1. re: CeeBee
                Carb Lover Nov 13, 2008 04:39 AM

                Oh, I like the sound of using it in a winter sangria or mulled wine! Thanks for the idea.

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