Mr. Joseph Littleshoes Esq. wrote:
> K wrote:
>> The Ranger wrote:
>
>>>I'm looking for alternatives to serving Anjou pears beyond,
>>>cut-from-tree-and-eat.
>
>> I have a friend with a healthy tree like that, and every year he makes some
>> pear wine. It's pretty good wine.
>
> Pear brandy can be very nice also.

Perry is the pear equivalent of apple cider. Very nice and aged a
shorter time than pear wine. What you don't drink, age it a year
and it's pear wine then.

> But it takes an entire season to
> grow a pear in a bottle. Then when it is ripe, the bottle is filed with
> a good, clear brandy and left to sit for another year.

It's neat to have a pear in the bottle of pear brandy, but there is no
real need for it.

I've had freeze concentrated apple jack. Freeze concentrated pear
jack should be excellent.

I've had boil distrilled apply brandy. As far as I know it's not legal
to distill your own in the US so don't do that. But I figure if you
don't distill your own then it won't come out delicious. Or words to
that effect.

I also vote for pear butter - Just like apple butter it is made by
heating the pears until they have reduced farther than pear sauce.

Baked pears with brandy and oil -

Half cup of oil drawn from a goose that just finished roasting.
Half cup of brandy added to the oil.
Core and half enough pears to fill a big baking/casserole dish.
Pour the sauce over the pear halves and bake half an hour.

Be very careful pulling the final product out of the oven - The sauce is
still flamable and the base of the oven is hot enough to ignite it.
Keep a fire extinguisher close at hand. I suggest a CO2 extinguisher
because the clean up is easier.

Serve as a side dish with the roast goose. The timing is about right
for the goose to rest and then be carved as the pears bake in the oven.