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....
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.
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.
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.
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?
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.