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.
Ingredients
- 6 forelle or any other small pears
- 2 cups water
- 2/3 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 snuggly, heat the water, sugar and zest.
- Once it boils, lower the heat, add the pears, cover and simmer gently for 15 minutes or until pears are soft when pierced with a knife. Add the cognac and cook for 3 minutes, to allow the alcohol to evaporate.
- Cool before serving.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
