Pear Brandy starting to age
Although there are several pear brandies available commercially, we opted to try making our own. This beautiful beverage will have to age around two months before we can let you know how it has turned out. If you like, you can make some too, and watch it mature along with us! We anticipate it will be delicious, with all of the flavor of pears, but none of that sometimes off-putting texture.
**Update**
We tried our brandy every month after bottling it. After the first month, it was very harsh and unpleasant. At month two, it had mellowed considerably, and now, at the third month, it is wonderfully drinkable, full of all the best flavors of both brandy and pears.
Ingredients:
- 1 1/2 lbs. ripe pears (3-4)
- 1 cup sugar
- 1 cup water
- 1 fifth of brandy (1 bottle)
- 1 tsp fruit protector powder
Make a simple syrup by combining the sugar and water over medium-high heat until they’ve combined and are clear. Allow to cool to room temperature. Cut the pears into quarters, core, and slice them thinly. Combine the pears, syrup, brandy, and fruit protector in a clean 2-quart jar with a lid. Cover and place in a cool, dark place for 1 month. Don’t refrigerate!
After one month, filter out the solids. Either discard the pear slices, or use in another recipe. Filter the liquid through cheesecloth into a new, clean container. Allow to age 1-3 months before serving.