PEAR BRANDY RECIPE RECIPES

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare chocolate pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top cake with half each of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.