A classic Dutch winter dessert featuring pears gently simmered in red wine, warm spices, and a touch of sweetness — tender, flavorful, and beautifully deep red in color.
Origin Stoofperen met Rode Wijn
A beloved dish in the Netherlands, stoofperen (stewed pears) are traditionally served during the colder months, especially around Christmas. They’re often paired with game meats, festive meals, or enjoyed as a sweet treat.
What I Love About This Recipe
It’s simple yet elegant — the pears turn ruby red and soak up the wine and spices, making them irresistibly tender and aromatic. Serve them warm or cold; they’re always a hit.
Alos Reda : Mediterranean Baked Cod with Lemon
Stoofperen met Rode Wijn
4
servings30
minutes40
minutes150
kcalIngredients
6 firm pears (like Gieser Wildeman or Conference), peeled and cored
750 ml dry red wine
½ cup sugar (adjust to taste)
1 cinnamon stick
3 cloves
1 star anise (optional)
1 strip of lemon or orange peel
Directions
- Place peeled and cored pears in a large saucepan.
- Add red wine, sugar, cinnamon stick, cloves, star anise (if using), and citrus peel.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pears are soft and richly colored.
- Remove pears and set aside. Simmer the liquid uncovered for an additional 15–20 minutes to reduce into a syrup (optional).
- Pour syrup over the pears before serving
Notes
- Gieser Wildeman pears are traditional because they become beautifully soft and absorb flavor well.
- Store in the fridge for up to 3 days; they taste even better the next day.
- Delicious served with whipped cream, vanilla ice cream, or as a side to roasted meats.
