Stoofpeertjes can be served as a side-dish to a beef or pork entrée, or as dessert with some yogurt or hangop. It is easy to make and, if you have any leftover cranberry sauce or red currant jelly and a bottle 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.
In the Netherlands we have pears that are specifically for cooking as they improve from stewing and turn red, like the Gieser Wildeman. As they are not available in the US, pick Bosc or Anjou pears as they hold their shape fairly well. Bartletts are okay too as long as they are slightly unripe - they will fall to pieces otherwise. Remember to use two spoons to turn the pears over in their liquid, if you have to, and handle them carefully so as not to cause any nicks or cuts.
Simmer for about forty minutes, turning the pears over occasionally, 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. If you used berry jam, strain and discard the seeds out of the liquid, then reduce it or thicken with some cornstarch (mix corn starch with a little bit of cold water to make a slurry, and stir into hot juice, bring up to boil for a minute while stirring). Pour the sauce over the pears. This dish can be served warm or cold.
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ReplyDeleteMy mom always used Manischewitz wine (or other cheap berry wine) for this. But she'd make a whole big pot of them and put them in the freezer. I do not recommend freezing them, they always ended up a bit mushy. But mushy was my mom's kitchen theme I think...
ReplyDeleteServe with homemade custard, ooooh boy!
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ReplyDeleteI say use port and blueberrysyrup instead of sugar and wine, add a clove and some cardamon to further deepen the taste of this traditional dish, it needs spice and booze, dont worry about the alchohol, it will cook of and serve with custard and or (ice)cream
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