I used to think that these kind of stewed pears was a typical Dutch tradition. I have no idea why, because this recipe has it origins in France. But today I’ll share you my (altered) version of traditional stewed pears.
Making traditional stewed pears isn’t hard. It’s actually really easy, you just need some time. Since I couldn’t find any recipe that makes stewed pears the way I always do it, here comes a complete recipe!
This is what you need for about 12 (small) stewed pears
- 1 kg pears (Gieser Wildeman if you can get them)
- 350 ml red wine, any kind you like
- 150 ml water
- 2 cinnamon sticks
- 100 gram sugar
- 1 star anise
- Peel the pears and cut off the flowery part at the bottom of the pears, but let the stems attached. If you use bigger pears you need to cut them in quarters and remove the seeds before cooking.
- Arrange the pears in a pan so that they all stand straight up, choose a pan that’s as small as possible (my pan was a big too big as you can see in the photo above.
- Add the 350 ml red wine, the 2 cinnamon sticks, 100 gram of sugar and star anise. Add water until the pears are submerged, but don’t add more than 150 ml.
- Bring the pears to a boil and let them simmer softly for 90 minutes with the lid on the pan.
- After the 90 minutes you can take the pears out of the liquid and put them in a bowl or dish.
- Cook the liquid that’s left some more until you have about 200 to 250 ml left. If you want you can make it a bit thicker by adding some maizena.
- Remove the cinnamon sticks and the star anise and pour the liquid over the pears before serving.
Because of the wine your pears will get a beautiful red color and they’ll taste amazing and sweet. If you don’t want to drink alcohol or you want to eat this together with you kids you can change the wine for berry juice!