Stewed Pears (stoofpeertjes)

  

This is one of those typically dutch recipes that will never die out. Eaten for dessert but more often as part of a wintery meal. They match beautifully with braised red cabbage or Brussels sprouts and lots of mashed potato. More authentic and pretty when you leave the pears whole, but so much easier to eat when you cut them in quarters first and take out the core. I usually make a big pot (Kilner jar) which will keep for months in the refrigerator.

In the Netherlands we have special cultivars of pears just for cooking: Gieser Wildeman, St. Remy and Brederode. I’m not sure what’s available in the rest of the world, but you should look for a kind that’s firm so it won’t fall apart after hours of stewing. Quince, Warden Hard? And be aware that the amount of sugar in the recipe is depending on the cultivar you use.  

Then the trick is to stew them long and slow. I use my crockpot and get the best result stewing them on “Low” for 12 hours. But most people just gently stew them for about 2,5 hours on the stove. Then finally, I think it’s best to wait at least a day or two before you eat them, so the lovely flavour and colour of the gluhwein-like syrup penetrates into the pears. (see photo of cross section above)
 

 RECIPES

Traditionally Inspired
 
1.5 kg pears, peeled
100 gr sugar
5 dl light red wine (e.g. Beaujolais)
1 dl red liqueur (e.g. port, black currant liqueur)
6 thin slices of fresh ginger
2 lemongrass, crushed
3 star anise
2 cinnamon sticks
2 cardamom pods

Transfer all ingredients to a pan, add water if necessary, the pears should be covered in liquid. To be sure they won’t dry out, you can put a piece of baking paper on top. If you have a crockpot, stew them 12 hours on low, otherwise 2,5 hours on low heat. Take out the pears to cool down, transfer the liquid to a little pan to reduce into a thick and sticky syrup.

White Pears

1 kg peeled pears
100 gr sugar (use more or less depending on the cultivar you use)
5 dl cider
75 cl Armagnac
4 thin slices of fresh ginger
2 lemongrass
3 star anise
3 cinnamon sticks

Heat the sugar in a non-stick frying pan. Don’t stir, wait for it to melt an caramelize. When it has that nice golden colour pour in the cider. Be careful it will spit and spat. Add all other ingredients, add water if necessary, the pears should be covered in liquid. To be sure they won’t dry out, you can put a piece of baking paper on top. If you have a crockpot, stew them 12 hours on low, otherwise 2,5 hours on low heat. Take out the pears to cool down, transfer the liquid to a little pan to reduce into a thick and sticky syrup. 
 

Maple quinces

3 big quinces (960gr after peeling and cutting)
150 ml maple syrup
500 ml white wine (dry & fruity)
75 ml Armagnac
1 bay leave (or daun salaam)
2 cinnamon sticks
1 lemon, juice & zest

Transfer all ingredients to a pan, add water if necessary, the pears should be covered in liquid. To be sure they won’t dry out, you can put a piece of baking paper on top. If you have a crockpot, stew them 12 hours on low, otherwise 2,5 hours on low heat. Take out the pears to cool down, transfer the liquid to a little pan to reduce into a thick and sticky syrup.
I only made this version with quinces once and I don’t think it works well as a side dish. Probably best to serve with icecream and cream.