How Can I Use Pear Brandy?

So I have a bottle of eau de vie de poire (pear brandy) from Warwick Valley Winery in the Hudson Valley, and I have very few ideas of how I can or should use it.

I've tasted it, of course, both chilled and at room temperature (much better chilled) and I suppose I could serve it--ice cold--as a digestif at the end of a meal, but there's got to be some culinary uses.

Does anyone have any suggestions?

Comments

[Brooklynguy]

Fry some pork chops, finish them in the oven. deglaze the pan with the brandy and add sage or marjoram, and a pitter-pat of butter. salt and pepper, pour over chops, YUM.

[jeff]

Well, you could take a pear tart to a whole new level, or do some sort of pear flambe'... but I hope it isn't really that bad? There is a "J" pear brandy that I adore and I have no problem enjoying it after a meal - NOT chilled!