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1
Peel and Quarter the Pears
10 Mins
Room temperature, about 20°C (68°F)
Peel the pears with a vegetable peeler, then cut each one into quarters lengthways and cut out the core with a small knife. Put the quarters in a bowl of cold water with a squeeze of lemon so they do not brown while you prepare the pot.
A melon baller or a small spoon scoops the core out neatly without taking much flesh.
Done when: The pears are peeled, quartered and cored, with no brown patches.
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2
Build the Spiced Wine
5 Mins
Medium heat, about 160°C (320°F)
Put the red wine, water, sugar, cinnamon stick, cloves, star anise, lemon juice and vanilla extract into a wide, heavy pot. Stir over medium heat until the sugar has dissolved completely, then bring the liquid just to a simmer — small bubbles at the edges, not a rolling boil.
Use a pot wide enough that the pears sit in a single layer; piled-up pears cook unevenly.
Done when: The sugar is dissolved and the liquid is just simmering, smelling of spice and wine.
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3
Simmer Until Ruby-Red
60 Mins
Low simmer, about 90°C (195°F)
Lower the pear quarters gently into the simmering liquid, making sure they are covered. Put the lid on, turn the heat right down and simmer for 60 minutes. Turn the pears once halfway through so the colour is even. The pears should turn a deep ruby red and feel tender when pierced with a knife, but still hold their shape.
Do not let the liquid boil hard — a rolling boil knocks the pears about and breaks them up.
Done when: The pears are ruby-red all through and a knife slides in with no resistance.
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4
Reduce the Syrup
10 Mins
Medium-high heat, about 200°C (400°F)
Lift the pears out with a slotted spoon into a serving bowl. Turn the heat up and boil the syrup for about 10 minutes until it has reduced by about a third and coats the back of a spoon. Pour the hot syrup over the pears and let them sit in it for 5 minutes so they soak up the colour and flavour.
Taste the syrup before pouring — if it is too sharp, stir in a teaspoon of sugar; if too sweet, a few drops of lemon juice.
Done when: The syrup is glossy and coats a spoon, and the pears are stained ruby-red.
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5
Cool Slightly and Serve
5 Mins
Serving temperature, about 60°C (140°F)
Serve the stoofperen warm or at room temperature, spooning some syrup over each portion. The pears keep their shape on the spoon and give way easily when eaten. Add whipped cream or ice cream if you like, and keep the leftover syrup — it is lovely over yoghurt or ice cream.
Stoofperen taste even better the next day, after a night soaking in the syrup.
Done when: The pears are warm, glossy and tender, with syrup to spoon over.
auto_awesome Finishing Touches & Plating
Serve the stoofperen warm or at room temperature, spooned into bowls with some of the ruby syrup. Add a spoon of whipped cream or a scoop of vanilla ice cream if you like — the pears are the star, so keep the topping simple.
Netherlands
45m
