This one is simplicity itself  and can be used in cocktails, to make sauces to go with meat - works especially well with pork in much the same way as you might use Calvados.  Or just pour a small glass and sip to warm the soul - definitely feels like autumn when you drink it; rich, spiced and warming. Try it as an alternative to Brandy Cream or Butter?

Ingredients

70cl French brandy - I used shops own label VS type (also called three star brandy)

2 large ripe pears, Williams, Anjou,  something along those lines

 quarter of a Nutmeg, grated

2 whole cloves

1 medium Cinnamon stick

Cup of sugar

Peel from 2 apples - I used Cox's from the garden.

Method: 

Wash the Pears and Apples.

Remove the stalk from the pears, and slice them up. Place in a large jar with a tight-fitting lid. A 1.5 Litre Kilner Jar is perfect.

Peel Apples and place  the peel in the jar with the sliced pears.

Add all the other ingredients and seal tightly.

Place on a warm window sill and each day gently shake the jar to make sure all the sugar is dissolved. Continue this for two weeks.

Strain the macerated Pear Mixture through a paper coffee filter, or through several layers of jelly muslin,  in to a jug, and allow to finish dripping. You should be left with a clear brown fragrant liquid.

Bottle, this will make about 1 litre of Pear Brandy Liqueur. It's very drinkable now, but its much better if left until Christmas!