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'Stoofpeertjes' is what they are called in dutch. Stewed cinnamon pears can be eaten warm or cold, served as dessert, but can also be served as a side dish.
- Peel the pears and leave whole.
- Stab the lemon rind with the cloves.
- Put the pears, lemon zest, cinnamon sticks and sugar in a large pan and pour in the red wine and liqueur.
- Add enough water to just cover the pears.
- Bring to the boil and leave the pears to simmer, covered, for 2.5 hours until tender.
- Serve: Lift the pears carefully out of the pan, serve on a plate with some cinnamon ice cream and thick whipped cream.
We were invited to a dutch supper after a woman I work with came back from her inlaws in Holland. She served the pears. They were so good and I had forgot about them till I found the receipt. I don't think she had any alcohol in hers though because of an allergy but I am going to try it. Update: I made these last night and used them as a dessert. There is nothing left..shhh don't tell Joan but theses were better then hers, I used the red wine but didnt have any black currant liqueur..still out did hers. Loved it, thanks
My Mother use to make this in the winter. Almost forgot about it,untill I saw this recipe. Lekker!!