October 20 - National Brandied Fruit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandied Baked Pears
Categories: Desserts, Fruits, Dairy, Booze
Yield: 6 Servings

6 Firm Bosc or Bartlett pears
1/4 c Packed light brown sugar
2 tb Unsalted butter
1/2 c Water
1/4 c + 1 ts brandy
1/4 c Chilled heavy cream

Special equipment: a melon-ball cutter

Put oven rack in middle position and preheat oven to
450øF/230øC.

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.

Cooks' notes: Brandied baked pears can be baked 1 hour
ahead and kept, loosely covered, at room temperature.
Reheat, covered, in a 350øF/175øC oven until warm, 10 to
15 minutes. Brandied cream can be made 1 hour ahead and
chilled, covered. Stir before serving.

Gourmet | December 2003

MM Format by Dave Drum - 21 December 2003

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October 20 - National Brandied Fruit Day

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Title: Chocolate Covered Brandied Cherries
Categories: Candy, Booze, Fruits, Chocolate
Yield: 50 Servings

50 Maraschino cherries; drained
3/4 c Brandy
3 tb Butter
3 tb White corn syrup
1/4 ts Salt
2 c Confectioners sugar; sifted
1 1/2 lb Dipping chocolate

Pour brandy over drained cherries; let set for 2
days.

Combine butter, corn syrup and salt; blend until
smooth. Add sifted powdered sugar and mix well. Knead
until smooth and shiny; chill for 1/2 hour wrapped in
waxed paper.

While chilling, drain cherries well on paper
towels; pat dry. Reserve brandy marinade for cakes or
cooking. Shape a marble-sized piece of fondant around
each cherry; place on waxed paper-lined tray. Chill
until firm, about 2 hours.

Melt chocolate a small amount at a time. Dip
cherries and place back on wax paper-lined tray. Place
in refrigerator to set. Store in covered container in
cool dark place for 10 - 14 days to fully ripen.

Patricia Dwigans

From: http://www.recipesource.com

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October 20 - National Brandied Fruit Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandied Dried Fruit
Categories: Fruits, Booze, Citrus, Herbs
Yield: 5 servings

8 oz (225 g) currants or raisins
8 oz (225 g) dried cranberries
4 oz (110 g) dried cherries
2 oz (55 g) dried pears; fine
- chopped
2 oz (55 g) dried apricots; thin
- sliced
1 Orange
1 Lemon; sliced thin, seeded,
- chopped
2 tb Fresh grated ginger
1 ts Anise seeds
1 ts Fresh ground black pepper
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/4 ts Ground cardamom
1 c (250 ml) brandy

In a large bowl, combine the currants, cranberries,
cherries, pears and apricots. Zest the orange and add
the zest to the bowl. Add the lemon, ginger, anise
seeds, black pepper, nutmeg, cinnamon and cardamom.

Juice the orange and add the liquid to the bowl. Add the
brandy and stir to combine. Transfer the mixture to a
jar, cover and refrigerate. (If you don’t have a jar
that’s large enough, keep the mixture in the bowl and
cover with plastic wrap.) Allow the fruit to sit in the
liquid for 2 to 14 days before using. The flavor of the
fruit, spices and brandy will improve with time. At
least once a day, turn the jar upside-down (or
thoroughly stir the mixture if it’s in a bowl) to make
sure all the dried fruit gets coated in the brandied
liquid. The mixture keeps in the refrigerator for
months, stored in an airtight container.

By: Yewande Komolafe

Yield: About 5 cups

RECIPE FROM: https://cooking.nytimes.com

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