How Can I Use Pear Brandy?
Posted
April 11, 2007 by Lenn Thompson in
News & Events
So I have a bottle of eau de vie de poire (pear brandy) from Warwick Valley Winery in the Hudson Valley, and I have very few ideas of how I can or should use it.
I’ve tasted it, of course, both chilled and at room temperature (much better chilled) and I suppose I could serve it-ice cold-as a digestif at the end of a meal, but there’s got to be some culinary uses.
Does anyone have any suggestions?
Fry some pork chops, finish them in the oven. deglaze the pan with the brandy and add sage or marjoram, and a pitter-pat of butter. salt and pepper, pour over chops, YUM.
Well, you could take a pear tart to a whole new level, or do some sort of pear flambe’… but I hope it isn’t really that bad? There is a “J” pear brandy that I adore and I have no problem enjoying it after a meal - NOT chilled!