PEAR INFUSED BRANDY
The quantity of this recipe can be changed to meet your volume desires by keeping the proportions the same.
- 1 1/2 cup brandy
- 1 large pear ripe but not mushy, peeled, cored cut into 8 long slices (green or red D’Anjou preferred)
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.