Pear Hot Toddies

Argh that there glass makes me want some meat on a stick

Argh that there glass makes me want some meat on a stick

On with our quest to use up an overstock of homemade jam. Katherine recently used pear preserves to create a champagne cocktail, so when we were given a batch of homemade pear butter we made a similar concoction to give the traditional Hot Toddy a distinctly fall twist. The recipe below serves two.

Pear Hot Toddies

  • 3 ounces brandy
  • 1 tsp lemon juice
  • 1/3 cup pear butter or preserves
  • boiling water

Mix pear butter with a third cup water in a small saucepan over medium heat. Bring to a boil then reduce to a simmer for five minutes. Strain mixture through a fine mesh sieve. (If you don’t want to waste the discarded bits, through them in a batch of muffins.) Set tea kettle to boil. Divide pear mix between two large coffee mugs. Add a half teaspoon lemon juice to each mug and one and a half ounces of brandy. Fill with boiling water. Garnish with lemon or pear slices.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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12 Responses to Pear Hot Toddies

  1. Okay I can do without the brandy (don’t kill me you know I don’t drink lol), but even with the brandy this sounds divine.

  2. This nicely warms my bones just thinking of it.

  3. Gerlinde says:

    We use rum in Germany to make hot toddies and we call them Grog.

  4. How very incredibly clever, and it sounds absolutely delicious! I love pear in almost anything!

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