Prep 10 mins
Cook 3 hrs
'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.
- 1 kg small stewing pear
- 3 cloves
- 1 piece fresh lemon rind
- 2 cinnamon sticks
- 50 g brown sugar
- 200 ml red wine
- 100 ml black currant liqueur
- 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!!