PEAR INFUSED BRANDY
- 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.
What type of brandy?
Toni Dash says
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.
Donna Frostad says
I froze Italian plums and Asian Pears. Could I defrost and make a liquer with them?
Toni Dash says
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.