Brandied pears is a fantastic dessert which only requires 4 ingredients. Pears are poached in a sweet brandy sauce, and served with ice cream, whipped cream or custard.
Cooked fruit is such an underappreciated dessert option! I love how easy this dish is to make, and it tastes even better if you're using seasonal, fresh pears.
Brandied pears sounds more fancy than it is. I love to serve it on special occasions, or holidays like Christmas, and it's really easy to make in a big batch for a crowd.
Why you'll love it
- Easy warm dessert recipe
- A great way to use in-season pears
- Only 4 ingredients required
- Gluten free, dairy free, vegan, nut free and suitable for many diets
- Non-alcoholic option
Pears: Fresh pears are perfect for this recipe. Use your favorite pears, like conference pears, or ripe homegrown fruit. You can also use preserved pears.
Brandy: You can use any brandy or cognac in this recipe. I like to use a cheaper brand, as the cooking process will adjust the flavor regardless.
Water: The added water will make the sauce a little thinner. If you add less water, the sauce will be a thicker glaze.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel the pears. Slice them in half down the middle, and remove the stems and cores.
Two: Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce. Add the pears, and allow these to simmer for a few minutes, or until they are soft enough to easily pierce with a fork.
- The longer you cook the sauce, the more alcohol will evaporate. If you cook it for a long period of time, this dish will be alcohol free.
- You can also use this method to cook brandied apples. A combination of apples and pears would also taste great.
- Watch the pears, as they cook quickly. If they cook for too long, they might fall apart or become mushy!
- Prepare the dessert ahead of time by peeling and halving the pears, and store them in the refrigerator. You can also cook the dish ahead of time, and serve the pears chilled.
The pears can be served warm or cold, with or without the brandy sauce poured over them.
Serve them with vanilla ice cream, custard, or whipped cream if you like. The cold ice cream is a great accompaniment, as it melts over the warm pears.
Brandy glazed pears: Omit the water to turn the sauce into a thick glaze. This is a great option if you want to serve the pears over pancakes or oats.
Non-alcoholic version: You can use non-alcoholic brandy or cognac. This is great if you're cooking for children, or others that want to avoid alcohol.
This recipe does not require any special equipment. All you need is a small pot or saucepan, a whisk, a cutting board and a knife.
I like to use a vegetable peeler to peel the pears. The easiest way to remove the cores from the fruits is to use a melon baller, but you can also use a spoon.
Store any leftover brandied pears in a refrigerator for up to 3 days. You can serve them cold, or reheat them in a microwave or on the stove top if you prefer.
The pears and sauce store well because they are coated in an alcoholic sauce. While refrigerated, the pears absorb more flavor from the sauce, and become even tastier!
You can also can these pears using your regular canning methods.
Frequently asked questions
Brandied pears are excellent served as a dessert, or as a sweet topping on French toast, pancakes, waffles or cake.
Brandied pears are usually served hot, but you can also serve them cold. You can choose whichever you prefer.
You might also like these recipes
- Chickpea Blondies
- Blueberry and White Chocolate Muffins
- Raspberry Turnovers
- Puff Pastry Apple Pie
- Banana Churros
- Air Fryer Roasted Oranges
- 2 pears
- ⅓ cup water
- ⅓ cup brandy
- ⅓ cup brown sugar
- Peel the pears. Slice them in half down the middle, and remove the stems and cores.2 pears
- Add water, sugar and brandy to a small pot on the stove top. Bring the mixture to a simmer over medium heat, and whisk to dissolve the sugar in the sauce.⅓ cup water, ⅓ cup brandy, ⅓ cup brown sugar
- Add the pears, and allow these to simmer for a few minutes, or until they are soft enough to easily pierce with a fork.
- Store leftover brandy poached pears in a refrigerator for up to 3 days.
- Serve the pears warm or cold, with a topper like ice cream, whipped cream or custard.
- Use non-alcoholic brandy if you want to make the dish alcohol free.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove