Stoofpeertjes, or stewed pears,  are one of those dishes that show up on the table when game such as rabbit, hare or pheasant is being served, or the richer meat dishes such as hazenpeper. Stoofpeertjes can also be served with "draadjesvlees", braised beef, in combination with boiled potatoes, and will take the place of a vegetable.

The first time I ate stewed pears was at a friend's house, I must have been six or seven years old. They served ratatouille and as dessert, stoofpeertjes. Ratatouille sounds much like "rat-something" and the chunks of eggplant were HUGE, something I was not necessarily fond of, but I was raised right so ate without complaining. I felt so rewarded for my good behavior when we had stoofpeertjes for dessert....Once I bit into one of these soft, tender, sweet pears, all eggplant misery was forgotten and I was in food-heaven.

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.

4 pears, peeled but with stem
1/2 jar of cranberry sauce/berry jam/fruity red wine
1/2 cinnamon stick
1 lemon peel, no pith
1 cup of apple juice* optional
1/3 cup of sugar

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.


  1. heel lekker met zitroen sgil egt een aan radar voor al lekker bei het eis

  2. My 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...

    Serve with homemade custard, ooooh boy!

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  4. I 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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