With a glut of pears from a generous neighbour this post records my attempts at making pear brandy.
The pears were quartered and frozen for 48 hours. They were then put in jars and covered with brandy.
Each jar will be gently shaken every day for a week, every week for a month and then, hopefully, every month for a year.
The jars with the pears and brandy were left in the back of cupboard for nearly 3 years. They were then triple filtered – firstly in a fine sieve, then through muslin, and finally through coffee filter. Some sugar was added to taste, and the result was delicious. First bottle went to the generous neighbours.