Tuesday, December 14, 2010
Stoofpeertjes can be served as a side-dish to a beef entrée, or as dessert with some yogurt or hangop. It is easy to make and, if you have any leftover cranberry sauce and a bottom of red wine from Thanksgiving, I'd be sure to give it a try. These pears will be a beautiful addition to your Christmas dinner table.
The stoofpeertjes are pears that improve from stewing and turn red, like the Gieser Wildeman. As they are not available to us here in the US, I've chosen some sturdy Bartletts to do the job.
Warm the cranberry sauce, berry jam or fruity red wine in a sauce pan. Add the apple juice if the sauce or jam needs to be thinned. Stir in the sugar, add the cinnamon stick and place the pears in the warm liquid. Bring to a boil, then turn to a slow simmer and cover.
Simmer for about forty minutes, turning the pears over occassionally, but don't simmer them past their point as you want the fruit to remain whole. Remove the pears carefully as the fruit will be soft, then reduce the sauce or thicken with some cornstarch. Pour the sauce over the pears. This dish can be served warm or cold.