4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Klassieke stoofperen met rode wijn en kaneel

Autumn Winter Classic Dutch Dessert Vegetarian

Stewed pears are one of those recipes that immediately bring to mind cold evenings, steaming plates and a kitchen that smells wonderfully of cinnamon and wine. You don't need complicated techniques, just good pears, time to let them simmer slowly and a sturdy Dutch oven that distributes the heat evenly. This recipe serves 4 and is lovely as a side with game or as a dessert with a scoop of ice cream.

Recipe

Classic stewed pears with red wine and cinnamon

Stewed pears at their best: slowly cooked in red wine with cinnamon and cloves. A classic you never tire of.

Course	Dessert
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	2 hours 40 min

Equipment

Dutch oven with lid
Vegetable peeler
Wooden spoon
Skewer

Ingredients

8 stewing pears (e.g. Gieser Wildeman)
500 ml red wine
250 ml water
150 g granulated sugar
2 cinnamon sticks
4 cloves
Peel of 1 orange (unsprayed)

How to make classic stewed pears with red wine and cinnamon?

Peel the stewing pears but leave the stems intact. Stand them upright in the pan so they remain whole and neat.
Add the red wine, the water, the sugar, the cinnamon sticks, the cloves and the peel of the orange to the pan.
Bring everything slowly to a boil over medium heat. Stir briefly until the sugar has dissolved.
Turn the heat down, put the lid on the pan and let the pears simmer gently for 2 to 2½ hours. Turn them carefully halfway through so they colour evenly on all sides.
Check if the pears are tender by gently inserting a skewer. It should glide through easily.
Remove the pears from the pan and set them aside. Boil the liquid on high heat down to a light syrup, about 10 to 15 minutes.
Pour the syrup over the pears and serve them warm, or let them cool and store them in the refrigerator. They only get better the next day.

Cooking mode Prevents your screen from going to sleep

A pan with a thick bottom is truly your best friend here. It ensures the pears cook evenly without the wine burning. Feel free to put it on the lowest heat and let the kitchen do its work. Enjoyment without fuss—that's exactly what this recipe is for.

Make the pears a day in advance and store them in the syrup in the fridge. The flavours will deepen and they'll taste even better the next day. Serve them with game or duck, or simply as a dessert with a scoop of vanilla ice cream and a wink to winter.

Related recipes

Rice Pudding

Thick, creamy rice pudding that gently simmers in the pan until it's perfectly smooth. Comfort food at its best, ready for the whole family.

View post

Endive stamppot with crispy bacon

Creamy endive stamppot with crispy bacon: this is stamppot as it should be. Hearty, flavorful and just right for a weeknight.

View post

Stamppot Hutspot

Stamppot hutspot is the Dutch classic you can make in a single pot. Carrot, onion and potato stewed until everything is soft, then mashed into a creamy mixture.

View post

Hete Bliksem

Hete bliksem is an old-fashioned Dutch dish that brings sweet and savory together at the perfect moment. Potatoes and tart apples mashed together, finished with crispy fried bacon.

View post