Next, you can serve the brandied pears with a crumble like this one along with a scoop of this delicious ice cream. Pink Custard works beautifully with it too. Otherwise, you can also serve the brandied pears in a savoury fashion. Just pair the brandied pears with a cheese platter. Best cheeses for job are:

Bring 1/2 cup of sugar and 1/2 cup of water to boil in a small saucepan, stirring until the sugar is dissolved. Toss in a few sprigs of rosemary, about 4-5 inches in length, reduce the heat to medium-low, and simmer for 2 or 3 minutes. Remove the pan from the heat, discard the rosemary, and allow the syrup to cool. You’ll only need 1 ounce of syrup for 2 drinks, but you can keep the extra sealed in the fridge for several weeks. Of course, you can also toss in some walnuts and grapes. So, as I see it, you've got two choices. Sweet or savoury. Which one will it be?

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If the setting and location weren’t interesting enough, St. George is also home to self-proclaimed “mad scientist” Lance Winters. This name comes from his love of experimentation and innovation. His lab is covered in equations, diagrams, experimental whiskies, glass beakers, and a 10-liter test still. He’s even been aging a balsamic vinegar for 14 years which doesn’t yet have an end date. As the famous saying goes, not all brandy is cognac, but all cognac is brandy. In other words, cognac is a type of brandy, made specifically in the Cognac region of France. It’s essentially what champagne is to sparkling wine. What does VSOP mean for brandy? As always, I recommend enjoying the brandied pears immediately as I like to serve the warm. Fresh is always best!

According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both." [2] [3] St. George was founded in 1985 by German founder Jorg Rupf, making it one of the oldest craft distilleries in the USA. The distillery is located in an old WWII airplane hangar on a former naval base in San Francisco. So, what do you do with all the cuts you’ve collected? As mentioned, you can use the foreshots and heads for household purposes. The tails also have a lot of alcohol and oils containing flavor, so they can be used for your next spirit run. The hearts is where the good stuff is, so naturally, you’ll age that part of the liquid and let it mature. Aging And Oaking The Brandy. Pear brandy is not the only spirit you can make with pears. You can also use your homemade pear brandy as a base for making pear liqueur. Rakia is a type of fruit spirit produced in Albania, Bosnia and Herzegovina, Bulgaria, Croatia, North Macedonia, Montenegro and Serbia: it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, or grapes.

Brandy can be made at home. It’s a fairly simple process as long as you’ve got the required ingredients and equipment. Below is a comprehensive guide on how to make high-quality brandy at home. How To Make Brandy At Home (Step-by-step) Distilling your brandy (aka performing a spirit run) requires you to carefully monitor your still. This is where you’ll be making cuts, so you don’t want to be bottling any harmful chemicals thinking it’s brandy. After three months to a year, pour a bit of your brandy into a shot glass and taste. If it’s pleasant enough for you, transfer it into a tight-sealed glass bottle.