Monday, June 27, 2011

Gebakken Peren

"To be left with baked pears" is a typical Dutch saying which indicates you are in trouble, or that you're left holding the proverbial bag. Presumably the expression comes from the Middle Ages, where women sold stewed or baked pears on the street. If they had not sold all their merchandise by the end of the day, they were left "stuck with baked pears".

Whether that's true or not, I am unsure but it's a cute story and I'll go with it. Holland has many sayings that involve food somehow: cheese (laat zich het kaas niet van het brood eten), vegetables (een kool stoven), fruit (met de gebakken peren zitten), or meat (wat voor vlees je in de kuip hebt), beans (boontje komt om zijn loontje), butter (boter op zijn hoofd hebben) and ofcourse bread (de een zijn dood is de ander zijn brood).

I found a recipe for baked pears in an old Albert Heijn cookbook but found the execution a little on the boring side. I tend to follow recipes to a T, especially because I want to make sure I reflect the original flavors, but in this case I allowed myself a little culinary freedom. Baked pears are traditional in the verbal fashion, but are not a typical dish or one with much history. However, for a change, one can be glad to be left "stuck with baked pears"!

Gebakken Peren
3 large pears, firm (I used Bartletts)
3 tablespoons of butter
1 cup of sugar, divided
1 cup of water
1 tablespoon of panko or unseasoned breadcrumbs
1 tablespoon of vanilla flavoring
 2 tablespoons of chopped hazelnuts

Wash and cut the pears in half, don't remove the stem nor peel the fruit. Melt the butter in a skillet and place the pears cut side down. Fry at a low temperature until the pears are golden on the cut side, about ten minutes. Place the pears, this time cut side up, in an oven dish, sprinkle with a tablespoon of sugar and panko and bake for twenty minutes at 350F.

In the meantime, let the butter in the skillet cool a little bit, then add the rest of the sugar while stirring and carefully add the vanilla and the water. Be careful that the sugar has absorbed the butter before you add the water, otherwise it will cause lots of splattering and may cause burns! Stir over heat until the sauce thickens and caramelizes, add the hazelnuts and take off the stove.

Place the pears under the broiler so that the breadcrumbs can brown. Take one pear, place it on a plate and spoon the hazelnut caramel sauce over it.

I served the pears with hangop: 16 oz of plain yogurt is left to drain in a moist cheesecloth in a colander over a bowl for 24 hours. Stir the remaining creamy yogurt with a tablespoon of powdered sugar, just enough to take the sour edge off the dairy, and whip for several beats to incorporate some air into the yogurt. This is called "hangop" or "hangup" in Dutch and is an old-fashioned dessert.

4 comments:

  1. The pears were delicious and so was the hangop. Definitely something you should try.

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  2. delicious, served with Vla.
    very rich combination.

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  3. Can I make this with stoofperen? I accidentally bought a bag from my local AH without realizing what they were -- do I have to boil them or will this work, too?

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    1. Mijke, you will have to stew them first: stoofpeertjes are as hard as a rock usually! If you have the time, peel the fruit and stew them in a white sweet wine, like moscato and an extra tablespoon of sugar or honey, a little bit of vanilla (or use vanilla sugar), a stick of cinnamon and a strip of lemon zest. Squeeze half of the lemon in the wine, and simmer for a good thirty minutes: you want the pears tender but not too soft. Cool, cut in half, and follow the instructions for the gebakken peren. You can then use the stewing liquid to make the caramel sauce.....sounds like a lot of work but it's going to be amazing! Or you could save the stoofpeertjes for another time, they'll hold for at least another week, and get some other pears for this dish :-) It's all good!

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