Stoofpeertjes (Dutch Stewed Pears)
Fruity and lightly spiced stewed pears in Glühwein delivers comforting notes and warmth for a pear-fect cozy treat this winter.
Ingredients
- 550 ml Glühwein
- 400 ml Water
- 4 Pears peeled, halved and cored-see notes
- 1 stick Cinnamon
Instructions
- Add pears, glühwein, water and cinnamon stick to a pot. Place the pot over medium-high heat and bring it to a boil, stirring occasionally to prevent anything from sticking to the bottom
- Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 3 hours, or until the pears are soft. Stir occasionally for even cooking.
- To check if the pears are ready, poke them with a fork. If the flesh feels really soft, they are done. If they are still firm, continue simmering for another 30 minutes.
- Before serving, let the pears cool for about 30 minutes.
- Serve them as is, or alongside a scoop of vanilla ice cream, generous garnish of granola, and pouring some of the stoofpeertjes liquid on top.
Notes
SUBSTITUTIONS
Pears
If you are not living in the Netherlands, it can be slightly difficult to find the Gieser-Wildeman pears. Hence, the next best option would be Bosc a.k.a Kaiser pears.
Wine
If you do not wish to use the Gluhwein for this recipe, then you can substitute the Glühwein with Cabernet Sauvignon and add 100 grams of fine white sugar/castor sugar as well.
STORAGE
Once cooled, store the pears in their liquid in an airtight container in the fridge for up to 4 days. The longer they sit in the liquid the more flavour they absorb.