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My review
Stoofperen met Rode Wijn (Red Wine-Poached Pears)
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nanda
"A simple, but delicious recipe for poached pears in red wine. You only need a handful of ingredients. You can eat the pears as a dessert, warm or cold, but in the Netherlands we traditionally eat stewed pears as a side dish for Christmas. I prefer them cold."
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Ingredients
2 h 45 m servings 380 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Place pears in a saucepan. Add sugar, orange, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
- Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.
Footnotes
- Cook's Notes:
- Pear varieties: In the Netherlands, the Gieser Wildeman pear variety is a good choice for this recipe, and they can sometimes be found in the UK. For a local choice, simply choose the firmest pears you can find. The Williams variety can be a great choice.
- You can leave pears whole, with the stems on, for a more festive preparation.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of red wine. The actual amount of red wine consumed will vary.
Nutrition Facts
Per Serving: 380 calories; 0.3 g fat; 63.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition