PearSo 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?