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Stewed pears

Marleen · · 2 min lezen

Stewed pears

Stewed pears in two ways

Stewed pears are delicious with game, but also with braised beef, rolled roast, and as a dessert with yoghurt or vanilla ice cream. Don't forget to use the syrup generously. An ideal slim pear that requires little sugar is the Gieser Wildeman. Here I provide two recipes, one simple and the other a bit more complicated.

Red stewed pear (simple):

  1. Peel 10 pears, keeping the stem on.
  2. Heat 500 ml of red wine, 50 grams of sugar, 1 star anise, 1 cinnamon stick, 1 vanilla pod (including the seeds).
  3. Add the pears.
  4. Let simmer for 1 to 2 hours, until the pears are nice and soft and red.
  5. Remove them from the pan and reduce the liquid by 2/3 to a syrup.

Golden stewed pear (more difficult):

  1. Peel 10 pears, keeping the stem on.
  2. Heat 250 grams of sugar in a pan until caramel. NOTE: stay close, do not stir and do not touch the caramel (it gets very hot), wait until the sugar is golden brown and bubbling. Do not let it smoke, otherwise the sugar is burnt.
  3. Add 70 ml of white wine vinegar, this will fizz up quite a bit.
  4. Add 300 ml of water and 400 ml of white wine, 5 crushed cardamom pods, 1 cinnamon stick, 1 star anise, 1 dried red chilli, 1 vanilla pod (including the seeds), optionally 10 crushed coriander seeds.
  5. Let simmer for 1 to 2 hours, until the pears are nice and soft and golden in colour.
  6. Remove the pears from the pan and reduce the liquid by 2/3 to a syrup.

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets

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