Best 8 Pear Brandy Butter Recipes

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PEAR-APPLE BUTTER WITH CARDAMOM

Steps:

• In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.
• Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours. Stir in vanilla.
• If you plan to can the butter, while it simmers prepare the jars according to the instructions here; after it has simmered, spoon into hot sterilized jars and process as directed. Otherwise, let butter cool, then store in the refrigerator or freezer.

BASIC PEAR BUTTER

Steps:

• Place pears in a food processor or blender; puree until smooth.
• Measure 3 cups pureed pears into a saucepan. Add sugar. Cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon. Cook, stirring frequently, until thick, about 15 minutes more.
• Immerse a 1-pint jar in simmering water for 5 minutes. Wash lid and ring in warm soapy water. Fill hot jar with pear mixture. Seal and store in the refrigerator.

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.

PEAR BUTTER RECIPE

Steps:

• Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice. Mix thoroughly. Pour into jars to store in fridge or freezer.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

GLAZED PEARS WITH BROWN-SUGAR OAT CRISP AND PEAR-BRANDY SYLLABUB

Steps:

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the pears, sugar, flour, 1/4 teaspoon salt, lemon zest and ginger. Mix in 1 tablespoon lemon juice and the vanilla.
• In a large skillet fitted with a lid, melt the butter over medium-high heat. Add the pear mixture and sauté for 2 minutes. Pour in cup water and bring to a boil. Cover and cook at a gentle boil for 20 minutes. Uncover and simmer, stirring every 10 minutes, until most of the liquid evaporates, about 40 minutes more. Add the remaining lemon juice and keep at a gentle boil, stirring occasionally, until the liquid becomes syrupy, 15 to 20 minutes.
• Make the crisp: In a large bowl, combine the flour, almonds, oats, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or 2 forks, then mix the dough with your hands until combined and crumbly. Transfer to a small baking sheet and cook until golden, 20 to 25 minutes. Stir the crisp, then let cool and break into pieces with a wooden spoon.
• Prepare the syllabub: Whisk the cream with an electric mixer until it starts to thicken. If using heavy cream, gradually pour in the sugar. Add the brandy, if you choose, one tablespoon at a time, tasting after each addition. Turn the mixer to high and whip to soft peaks.
• Assemble the dessert: in clear glasses, place a layer of pears, followed by a layer of crisp (about 1/3 cup each per serving). Top each with syllabub and dust with cinnamon. Or assemble in a large trifle bowl.

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.