Best 9 How To Make Brandied Pears Recipes

FRIENDSHIP BRANDY FRUIT STARTER

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

BRANDIED PEARS

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.

BRANDIED PEACHES

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

BRANDIED PEARS

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

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.

FRIENDSHIP FRUIT STARTER

Steps:

• In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

BRANDIED FRUIT RECIPE

Steps:

• Peel, pit and cut the fruit into slices or chunks. If you are doing cherries, just pit and leave whole. Raspberries, blackberries, and other similar berries can be left whole.
• Mix the sugar together in a bowl and add the fruit, tossing very gently so the fruit is covered in the sugar mix and set aside for an hour.
• Make sure your jars and lids are clean and sterilized.
• Place the fruit in the jar and pour over the brandy to cover the fruit. Gently turn the jar upside down to allow air pockets to escape and brandy to penetrate the fruit.
• Bring to a simmer, stirring constantly to allow sugar to dissolve.
• After a day open and check the jar as the fruit absorbs the brandy and it may not be covering the fruit, so you might need to top up with a little more brandy.
• Cap the jar again and leave the jars in a cool dark place to mature, giving them a gentle shake every couple of days to ensure even penetration of the brandy into all parts of the fruit.
• After one month (30 days, or 720 hours, if you are counting down in anticipation) the fruit will be ready to start using. At this stage transfer to the refrigerator and use within three months.

PEAR INFUSED BRANDY

Steps:

• Add the brandy and pear to a Mason jar or other sealable glass jar/container. Place in a cool, dark place for 2 weeks, turning over and back to right side up daily.
• After two weeks taste brandy and if achieving desired flavor concentration, drain, remove pears, reseal and store in a dark, cool place.

BRANDIED PEARS

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.