Start with an inexpensive brandy. The pear mellows the liquor.


  • 1 firm-ripe pear
  • 3 cups (750 ml.) brandy


Rinse pear, dry and place in a wide-mouthed decorative glass jar (at least 1 quart). Pour brandy over pear (pear must be covered). Seal airtight. (If seal is rubber or synthetic rubber, cover glass top with plastic wrap to protect seal from alcohol, which can soften it.) Store at least one week or up to one year at room temperature.

Makes 3 cups

Per tablespoon: 37 cal., 0 percent (0 cal.) from fat; 0 g protein; 0 g fat; 0.1 g carbo (0 g fiber); 0 mg sodium; 0 mg chol.

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Submitted 6/13/05.
Source: Sunset Recipe Annual 2000 Edition
Submitted By: Rick
Pear Brandy