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How To Make Brandied Pears

Brandied pears are essential for a Brandied Pears Coffeecake. Pears have a wonderful delicate taste, but add them to baked goods and the taste almost disappears. However, brandied pears retain that delicious pear flavor, with an added kick.

The Inside Scoop

Traditionally, pears are poached whole. However, these pears are going into baked goods; we want every speck of the pears soaked with the Brandy syrup. Therefore, slice or chop the pears.

Use fresh pears; canned pears are too soft and will become mushy while simmering.

This recipe works equally well with fresh peaches.

Cheap brandy is fine. The alcohol cooks out at 170-180 degrees which is well below boiling.

Make a double batch of brandied pears; one for now and one for later. Or eat the extras!

How To Make Brandied Pears

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By Connie Teunis
Prep Time: 30 minutes Cooking Time: 1 hour

Sweet, flavorful pears with an added kick!


  • 480 ml./ 2 c. Water
  • 384 g./ 2 c. Granulated Sugar
  • 2 sticks Cinnamon, or to taste
  • 6 whole Cloves, or to taste
  • 6 whole Allspice Berries, or to taste
  • 240 ml./ 1 c. Brandy
  • 315 g. Peeled, cored and sliced fresh Pears



To prepare the fresh pears. peel and cut in half. Then use a melon baller to remove the seeds and a knife to remove the butt end of the core. Use the knife to remove the top part of the core by cutting a ā€œVā€ into the flesh of the pear.


Place the water, sugar, cinnamon sticks, cloves and allspice berries in a tall saucepan, stir to dissolve the sugar in the water. On high, bring to a boil; boil for 5 minutes. Reduce heat to low.


Add the Brandy and prepared pears. Simmer on low for 20 minutes.


After 20 minutes, turn off the heat and let the pears sit in the syrup for an additional 30 minutes. Cool; place in a sterilized resealable glass or plastic container and refrigerate.

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