Tyroshi Pear Brandy

Pear Brandy starting to age

Although there are several pear brandies available commercially, we opted to try making our own. This beautiful beverage will have to age around two months before we can let you know how it has turned out. If you like, you can make some too, and watch it mature along with us! We anticipate it will be delicious, with all of the flavor of pears, but none of that sometimes off-putting texture.


We tried our brandy every month after bottling it. After the first month, it was very harsh and unpleasant. At month two, it had mellowed considerably, and now, at the third month, it is wonderfully drinkable, full of all the best flavors of both brandy and pears.


  • 1 1/2 lbs. ripe pears (3-4)
  • 1 cup sugar
  • 1 cup water
  • 1 fifth of brandy (1 bottle)
  • 1 tsp fruit protector powder
Make a simple syrup by combining the sugar and water over medium-high heat until they’ve combined and are clear. Allow to cool to room temperature. Cut the pears into quarters, core, and slice them thinly. Combine the pears, syrup, brandy, and fruit protector in a clean 2-quart jar with a lid. Cover and place in a cool, dark place for 1 month. Don’t refrigerate!
After one month, filter out the solids. Either discard the pear slices, or use in another recipe. Filter the liquid through cheesecloth into a new, clean container. Allow to age 1-3 months before serving.

8 Comments Add yours

  1. What is “fruit protector powder”? I’ve been brewing meads and liqueurs for years and have never encountered this thing before… 🙂

    1. Chelsea says:

      Great question! It’s designed to help keep the fruit from browning. It was in the original recipe from which I pulled the pear brandy recipe, and is not essential, after all, I think. It’s certainly not historically appropriate. 🙂

  2. harbqll says:

    After the blazing success of this pear brandy at our Baronial party at 12th Night, I’ve gone into industrial production mode. There is a full 2 liters on brandy in the second batch. I’ve also started smaller, experimental-sized batches of other brandies:
    -ginger/orange (this one is actually vodka, not brandy)

    And I’m afraid by then my reasoning may have been a bit altered by some ancillary drinking, sampling, etc…because after all that it suddenly seemed like a REALLY GOOD IDEA to try for a chocolate/peanut butter brandy. In the bright light of morning, the idea seems…um…not so good. But, I’ve got that jar in with the rest, and you really don’t want to know what it looks like. I guess I’ll pop it open with the rest and give it a try. Maybe I’ll have accidentally invented something awesome.

    I very much doubt it. But, too late now.

    1. Chelsea says:

      I laughed so hard reading this! 😀

      I’ll be very curious to hear how your experiments go, and which versions are the winners. Also, remind me what Barony you’re a part of? I love the idea of insinuating brews into various groups!

  3. harbqll says:

    We’re now in Glymm Mere (An Tir), which is the Lacey/Olympia area in Washington. Up until June of last year, we were right on the Meridies/Glenn Ahbean border – deep, deep, DEEP south. LA/MS/AL.

    Unfortunately, the distance + mundane concerns mean no Gulf War this year. (sadness).

  4. DarkRayn says:

    Love, Love, Love! Making this with the Wildling Cider. Now I do have a question??? I’m using a 1 gallon glass carboy….I’m worried about how large/small the pear slices should be. Mainly I’m worried about getting them out, not putting them in…

  5. I know nothing about brandy, what brand or type would you recommend?

    1. Chelsea says:

      Bottom shelf. I usually use Christian Brothers.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s