BRANDIED PEARS
An impressive dessert that's light enough to follow any meal and pretty enough for any occasion.
Provided by dakota kelly
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
BRANDIED PEARS
The pears need about a month to absorb the brandy. Make a few jars before Thanksgiving to give for Christmas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 quarts
Number Of Ingredients 5
Steps:
- Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
- Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
- Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
- Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.
BRANDIED PEARS
Cook a big batch of Brandied Pears and turn them into delightful Christmas gifts! Find out which pears to buy and which products you'll need.
Provided by Michelle Minnaar
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine all of the ingredients, except for the pears, in a large saucepan.
- Bring to a boil for 1 minute, stir and reduce to a simmer.
- Place the pears in the simmering liquid.
- Cover with a lid and let them gently simmer for 20 minutes, or until the pears are tender and cooked through.
- To store: Place the pears with a slotted spoon in sterilised Tala glass-top jars.
- Sieve the liquid and pour it in with the pears, ensuring the fruit is submerged. Store in a cool dark place.
- To serve: Pour the brandy sauce in a saucepan and cook on a medium-high heat until sauce thickens and coats the back of a spoon.
- Add the pears to it and gently heat through.
- Serve the pears and sauce with vanilla ice cream and chopped walnuts.
Nutrition Facts : Calories 4744 calories, Sugar 49 g, Sodium 116.1 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 62.8 g, Fiber 6.3 g, Protein 1.4 g, Cholesterol 0 mg
BRANDIED PEARS
Top with vanilla ice cream or spoon over plain cake with a swirl of sweetened whipped cream. From Soul Food Desserts from Family and Friends.
Provided by gailanng
Categories Dessert
Time 34m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
- To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
- Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
- Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
- Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.
Nutrition Facts : Calories 836.6, Fat 0.6, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 197.1, Fiber 14.8, Sugar 169.9, Protein 1.8
BRANDIED PEARS
Brandied pears are poached pears cooked in a sweet brandy sauce with brown sugar. This easy 5-minute recipe pairs perfectly with ice cream, whipped cream or custard. It's also amazing served on pancakes or oatmeal.
Provided by Tonje
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Peel the pears. Slice them in half down the middle, and remove the stems and cores.
- Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce.
- Add the pears, and allow these to simmer for a few minutes, or until they are soft enough to easily pierce with a fork.
Nutrition Facts : Calories 167 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 2 g, ServingSize 1 serving
BRANDIED PEAR, PRUNE AND FIG PIE
Categories Fruit Dessert Bake Thanksgiving Prune Fig Pear Brandy Winter Bon Appétit
Yield Serves 10
Number Of Ingredients 17
Steps:
- For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese until coarse meal forms. With machine running, pour just enough water down feed tube to form moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead.)
- For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl. Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 minutes to allow juices to form.
- Position rack in lowest third of oven and preheat to 400° F. Roll out 1 dough disk on lightly floured surface to 14-inch-diameter round. Transfer to 10-inch-diameter glass pie dish; gently press dough into place. Spoon filling into crust, mounding slightly in center. Roll out second dough disk on lightly floured surface to 14-inch-diameter round. Drape dough over filling. Trim dough overhang to 1/2 inch. Press edges together to seal and fold under. Crimp edge decoratively. Brush top of crust (but not edge) with glaze. Cut several small slits in crust to allow steam to escape.
- Bake pie until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes. Cool slightly and serve.
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
BRANDIED BAKED PEARS
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Peel and halve pears, leaving stems intact, then core with melon-ball cutter and toss with brown sugar in a large bowl.
- Melt butter in a 3-quart shallow baking dish in oven, about 1 minute, then add pears, turning to coat with butter. Add water to dish and bake pears, turning over occasionally, until tender and edges are caramelized, 30 to 50 minutes, depending on ripeness of pears.
- Transfer pears with a slotted spoon to a plate, then add 1/4 cup brandy to baking dish and stir with a heatproof rubber spatula to dissolve any caramelized juices. Return pears to dish.
- Whisk cream in a bowl just until thick (before soft peaks form), then whisk in remaining teaspoon brandy. Serve pears with brandy sauce and drizzle with brandied cream.
BRANDIED FRUIT
Vary the ingredients to use your favorite or in-season fruit at its juicy best. Serve this over slices of pound cake or on its own as a light dessert. Prep time does not include standing timein refrigerator.
Provided by Barb G.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the fruit in a medium bowl.
- Stir together the orange juice and brandy in a measuring cup.
- Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
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