Pear brandy or pear vodka preserve the magical abundance of autumn … and ease the cold nights ahead.
Summer’s long days and languid nights seduce us into thinking it will never end. Then one day there is a nip in the air and a hint of gold in the leaves, and fall is upon us. Mother Nature softens the blow, going overboard with tomatoes, corn, and the smoky char of chile roasted in metal cages in parking lots across the state.
A Magic Match of Pear and Brandy
During harvest time, dust off your copper jam pan and stock up on Ball jars. Find a friend with a pear tree or swing by a farmers’ market. Make a batch of spiced pickled pears from the late British food writer Jane Grigson’s classic Fruit Book. Perfumed with spices, they’re the perfect accompaniment for ham on a cold winter’s day.
Or make your own pear brandy or vodka–nothing more complicated than a simple syrup, sliced pears, and lots of alcohol. Leave to macerate and then decant into bottles. Hold a flask up to the light and the honeyed glow will be a welcome reminder of summer past and summer to come. Share with friends … or not.
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Pear Brandy
Description
A hint of citrus and cloves is perfect for this homemade pear brandy. You could also add a cinnamon stick or vanilla pod.
Ingredients
- 2 ½ cups water
- 2 ½ cups sugar
- 2 whole cloves
- Peel of ½ an orange or a whole lemon
- 6 pears, peeled, cored, and sliced into 4–6 wedges
- 2,750 ml bottles of brandy or vodka
Instructions
- Sterilize a 100 oz glass jar with lid.
- Place the water and the sugar in a pot and dissolve the sugar over low heat.
- Stud the cloves in the citrus peel and add to the sugar mixture along with the pears. (If you’ve kept the pears in lemon water, drain first.)
- Cook at a very gentle simmer until the pears are tender but still hold their shape.
- Place the pears, sugar syrup, and peel in the sterilized jar. Top up with the brandy until the jar is full; depending on the size of your pears you may not need all of the second bottle.
- Seal and give a gentle shake. Store in a cool place for 30 days, giving it a shake every few days, then decant the liquid into smaller bottles, discarding the citrus peel. The leftover boozy pears are perfect served on cake, ice cream, or simply on their own.
- Store the decanted pear brandy in a cool place for 6 months before serving.
Notes
The pears will discolor once peeled so work quickly, or stash the prepped pears in water with a squeeze of lemon to keep them from turning brown.
Story by Julia Platt Leonard
Photography by Tira Howard
