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Brandy-glazed pears

Brandy-glazed pears
Kirk McKoy / Los Angeles Times

It’s no secret that the proper libation can elevate an elegant meal. But have you ever considered incorporating liquor into something other than a cocktail glass? Properly used, alcohol works wonders in food as well. Maybe you’ve added wine to ... Read more

Total time: About 1 hour | Serves 2 to 4
  • 2 to 4 Bosc pears
  • 1 ½ cups brandy
  • 1 ½ cups sugar
  • 1 ½ cups water
  • 3 cinnamon sticks
  • 1 tablespoon cloves

Step 1Peel and core the pears, leaving the stems intact. Place the pears in a saucepan large enough to fit them, and add the brandy, sugar, water and spices. Bring the liquid to a gentle simmer, carefully stirring until the sugar is dissolved. Reduce the heat so the liquid gently bubbles and poach the pears until they are easily pierced with a knife. Remove from heat and carefully remove the pears using a slotted spoon.

Step 2Strain the liquid, discarding the spices. Gently simmer until the liquid is reduced to a syrup (you should have about 1 cup). Pour the warm syrup over the pears before serving.

Note: Serve the pears with ice cream or softly-whipped cream, or as a topping for crepes, waffles or pancakes.


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