Both bourbon and whisky go well with the pear/brown butter flavour profile. But a lot will be lost if you use it to cook the pears, which are more effectively cooked in the water suggested by the recipe.
Rather, to add and retain the whisky flavour, either blend it into the batter, or drip some into holes poked into the baked and cooked cake.
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But a lot will be lost if you use it to cook the pears, which are more effectively cooked in the water suggested by the recipe.
Rather, to add and retain the whisky flavour, either blend it into the batter, or drip some into holes poked into the baked and cooked cake.
(As is commonly done for rum cakes.)