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    Home » Recipes » Infusions & Liqueurs » Kissing Winter Goodbye: Homemade Pear-Infused Brandy

    LAST UPDATED: June 18, 2020 • FIRST PUBLISHED: April 10, 2012 By Toni Dash 21 Comments

    Kissing Winter Goodbye: Homemade Pear-Infused Brandy

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

     
     
    Homemade pear infused brandy
     
    Normally this time of year would be a seasonal cusp, ebbing and flowing between a dwindling winter and promise of summer.  This year however it has been unseasonably warm punctuated by a brief attempt at snow last week.  As winter disappears quickly into our rear view mirror I had the idea to infuse some brandy with the last of winter’s pears.
     
    red pears on table
     
    Though pears are seen to be a winter fruit they too are cusp fruit with some of the last varieties such as the Red D’Anjou lasting into May and even June.  I love the color, flavor and look of this pear.  Unlike some other counterparts it does not bruise easily, get mushy or change color as it ripens.  The skin is a bit thicker to me as well which probably aids in its structure holding steady.
     
    PEAR INFUSED BRANDY
    The quantity of this recipe can be changed to meet your volume desires by keeping the proportions the same.
    Yield:  A smidge less than 1 ½ cup pear brandy
    Ingredients:
    ·         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)
     
    red pears whole and sliced
     
    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. 
     
     
    A glass of wine sitting on top of a wooden table, with Brandy
     
    If desiring a denser flavor, leave to infuse longer, tasting periodically until desired flavor is achieved.  Note:  the pears used for infusing can be used for another dish afterwards although any pears exposed to air at the surface of the liquid will have turned brown and be visually undesirable.
     
    5 red pears on table
    Pear infused Brandy in cocktail glass
    Homemade pear infused brandy

    PEAR INFUSED BRANDY

    The quantity of this recipe can be changed to meet your volume desires by keeping the proportions the same.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Cocktail
    Cuisine: American
    Prep Time: 5 minutes
    Infusing Time: 14 days
    Total Time: 14 days 5 minutes
    Servings: 6 1/4 cup servings (1 1/2 cups total yield)
    Calories: 160kcal
    Author: Toni Dash
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    Ingredients

    • 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)

    Instructions

    • 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.

    Nutrition

    Calories: 160kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Gina says

      December 23, 2016 at 7:49 am

      What type of brandy?

      Reply
      • Toni Dash says

        December 23, 2016 at 9:26 am

        You can use any type Gina. My personal feeling is I would not use a top of the line brandy but probably something more mid-range in price.

        Reply
    2. Donna Frostad says

      October 29, 2014 at 11:44 pm

      I froze Italian plums and Asian Pears. Could I defrost and make a liquer with them?

      Reply
      • Toni Dash says

        October 30, 2014 at 6:18 am

        Hi Donna. I have only made liqueur with fresh fruits. I’m not sure how freezing would affect the flavors of the fruit in terms of infusing them after thawing. I don’t think it would hurt anything but may not be as potent flavor-wide in the infusion. Also freezing typically changes the structure of the fruit which might mean that it would break down more easily in the infusion. Having said that I’d try it. If the fruit breaks down you an always strain the infusion before storing it more long term.

        Also Asian Pears have very little flavor in general. For this infusion in particular I would suggest using a different, more traditional pear variety to gain the full flavor.

        Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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