Stewed pears in berry juice

Stoofpeertjes worden vaak bereid in rode wijn of zelfs in likeur. Dat kan nu natuurlijk niet tijdens je zwangerschap. Met dit recept kook je ze in bessensap. Minstens zo lekker! Het recept komt van  foodblogger Judith. 

Making stewed pears from Gieser Wildeman pears

You can recognize this type of pear by its short, broad shape. Sometimes they are also a bit more red in color than, for example, a Conference pear. There are different techniques. The pears taste best if you cook them for a long time. Then they become soft and get that typical structure.

Judith: “You just buy the berry juice in the supermarket. I personally prefer to use a mix of blackcurrant juice and redcurrant juice.”

You can use stewed pears in different ways

For example, how about this:

  • Bij de stamppot
  • Als dessert met een bolletje ijs of een beetje vla
  • Bij het ontbijt met wat yoghurt en granola
  • Als bijgerecht
  • Weck to keep them longer.

The recipe

This is the time you need:

  • Prep time: 15 minutes
  • Cooking time: 2 hours and 30 minutes
  • Total time needed: 3 hours

You need this:

  • 5 kilos of Gieser Wildeman pears
  • 500 ml berry juice
  • 700 ml boiling water
  • 1 cinnamon stick
  • 3 cardamom pods
  • 4 tbsp brown sugar
  • Large, wide (cast iron) pan with lid

And now let's get started:

  1. Peel the pears. Leave the stems.
  2. Place the pears upright in the pan.
  3. Mix the boiling water and sugar and add to the pears.
  4. Then pour in the juice and then the cinnamon and cardamom.
  5. Bring everything to a boil. Put the lid on the pan.
  6. Turn the heat to low and let it simmer for 2.5 hours.
  7. Carefully remove the pears from the pan and set aside.
  8. Remove the cardamom and cinnamon from the juice and reduce the juice over high heat.
  9. Isn't it thick enough? Then add extra sugar.
  10. Eat immediately or store in the refrigerator.


Enjoy longer? You can also preserve the stewed pears. Then you can keep them longer.


Wijzig instellingen voor chat