PEARS IN BRANDY SYRUP
This recipe is a great base for using your favorite spirit with pears. They are first poached in a light syrup and finished with the liquor, so it doesn’t simmer too long and lose its aroma. The same method can be used with port, sherry, Chambord, elderflower liqueur, Grand Marnier, and even amaretto. If you want a bolder brandy flavor, add a couple of extra tablespoons right before serving.
Servings: 4 servings
Ingredients
- 8 forelles or any other small pears
- 2 cups water
- ⅔ cup sugar
- 1 piece of orange zest
- 1 cup brandy or Cognac
Instructions
- Peel the pears and, using a small paring knife, remove the blossom end but keep the pears whole.
- In a pot large enough to hold the pears snugly, heat the water, sugar, and zest.
- Once it boils, lower heat, add pears, cover, and simmer gently for 15 minutes or until pears are soft when pierced with a knife. Add Cognac and cook for 3 minutes, to allow the alcohol to evaporate. Cool before serving.
