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Home Stoofperen met kaneel en steranijs

Autumn Winter Classic Dessert Dutch Vegetarian Holidays

Stewed pears are one of those dishes that fills the whole kitchen with the aroma of cinnamon, star anise and red wine. It's a classic that's been on the table for generations for good reason. For this recipe you use a cast-iron Dutch oven, because it holds heat evenly and lets the pears gently simmer until deeply flavored and perfectly soft. Make a large batch and serve them the next day — stewed pears only improve after resting overnight.

Recipe

Stewed pears with cinnamon and star anise

Stewed pears with cinnamon and star anise are a classic Dutch dessert that slowly cooks in a Dutch oven until buttery soft. Serve them warm with whipped cream or vanilla ice cream for an unforgettable autumn or winter moment.

Course	Dessert
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Total	2 hr 45 min

Equipment

Cast-iron Dutch oven with lid
Vegetable peeler
Apple corer or sharp knife
Skewer or thin knife

Ingredients

8 stewing pears (e.g. Gieser Wildeman)
500 ml red wine
250 ml water
150 g granulated sugar
2 cinnamon sticks
4 star anise
4 whole cloves
Peel of 1 orange (unsprayed)

How do you make stewed pears with cinnamon and star anise?

Peel the stewing pears and leave the stems intact. Remove the core from the bottom with an apple corer or a sharp knife so the pears stay whole.
Place the pears upright in the Dutch oven. Add the red wine, water, sugar, cinnamon sticks, star anise, cloves and the peel of the orange.
Bring everything to a boil over medium-high heat. Then reduce the heat, put the lid on the pot and let the pears simmer for 2 to 2½ hours. Check occasionally to make sure there is still enough liquid in the pan.
After 2 hours, poke the pears with a skewer or thin knife to check if they're done. They're ready when they feel soft but are still whole.
Carefully lift the pears out of the pan and set them aside. Bring the remaining cooking liquid to a boil over high heat and reduce it until it becomes a thick, glossy syrup. This takes about 10 to 15 minutes.
Return the pears to the pan and spoon the syrup over them. Serve warm or at room temperature with a generous dollop of whipped cream or a scoop of vanilla ice cream.

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A cast-iron Dutch oven is truly the secret behind perfect stewed pears. The thick material provides even heat and prevents the pears from burning on the bottom during the long simmer. Choose a pot large enough to stand the pears upright so they cook evenly and stay nicely whole.

Feel free to make the stewed pears a day ahead. Store them in the syrup in the Dutch oven and gently reheat the next day. The flavors will deepen and the result is even better. Serve them at a festive dinner as a quick but impressive dessert, and let everyone at the table guess how much effort went into it.

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