Make brandied pear sauce:
approximately 8 pounds of ripe Bosc pears
2 oz brandy
1 tsp cinnamon
2 tsp ground cardamom
2 oz lemon juice
Peel and core pears. Put pears, brandy, cinnamon, and cardamom in a heavy stockpot and simmer until pears are soft. Add lemon juice. Pour into blender and puree, then pour back into stockpot to reduce for about 30 minutes. When it’s lovely and viscous, ladle it into containers (I’m going to freeze these jelly jars–which you can do if the jars are straight-sided).
With a scoop of vanilla ice cream, I bet this tastes like pear gelato. I’ll soon find out!