Stoofperen (Dutch Spiced Stewed Pears in Red Wine)
Why this recipe works
- Gentle poaching: A slow simmer lets the pears soften evenly while absorbing colour and spice from the wine syrup.
- Warm, layered flavour: Cinnamon, cloves and dried lemon zest give the red wine syrup depth without overpowering the fruit.
- Good made ahead: The pears can cool in their syrup, which helps them take on more colour and makes serving simple.
Get the most out of this recipe
Ingredient notes
- Choose firm pears: Use pears that are ripe but still firm, so they hold their shape through the long simmer.
- Use a dry red wine: A dry red wine gives the syrup depth and colour without making the dessert overly sweet.
- Lemon zest lifts the syrup: Dried lemon zest adds a subtle citrus note that balances the sugar and warm spices.
Texture tips
- Cook until just tender: The pears are ready when a knife slides in easily; they should be soft but still intact.
- Avoid a hard boil: Keep the liquid at a very gentle simmer to prevent the pears from splitting and the syrup from turning cloudy.
Timing notes
- Serve warm or chilled: Warm pears feel more comforting, while chilled pears have a firmer texture and a deeper wine-spice flavour.
- Cool in the syrup: Letting the pears cool in the poaching liquid helps them absorb more colour and keeps them moist.
Serving ideas
- Creamy accompaniments: Serve with vanilla ice cream, custard, thick yoghurt or a dairy-free alternative to contrast the spiced syrup.
- Spoon over the syrup: Reduce the poaching liquid until glossy, then spoon it generously over the pears just before serving.
Equipment you'll need
Ingredients
Instructions
- Peel the pears, leaving the stalks on if you like, then trim a thin slice off the base so they stand upright. If the pears are very large, halve them instead and remove the cores.
- Put the red wine, water, caster sugar, cinnamon sticks, whole cloves and dried lemon zest into a large pot. Set over medium heat and stir until the sugar dissolves and the liquid just comes to a gentle simmer.
- Add the pears, arranging them so they are mostly submerged. Cover and simmer very gently for 60 to 75 minutes, turning the pears once or twice, until a knife slides in easily.
- Lift the pears out to a serving dish. Increase the heat to medium-high and simmer the poaching liquid uncovered for 10 to 15 minutes until reduced to a glossy syrup that lightly coats a spoon.
- Strain out the spices, then spoon the warm syrup over the pears. Serve warm, or cool completely then chill and serve cold with extra syrup.
Recipe notes
Tips
- Keep the simmer very gentle; a hard boil can split the pears and make the syrup cloudy.
- If the pears start to float above the liquid, turn them more often so they colour evenly.
- For vulnerable groups, avoid serving the syrup if you are concerned about residual alcohol; simmering reduces it but does not guarantee it is fully removed.
Substitutions
- Replace Red wine with dry white wine for a lighter, less tannic syrup.
- Replace Caster sugar with light brown sugar for a deeper, caramel-like flavour.
Storage
- Refrigerate up to 4 days
- Cool the pears in the syrup, then refrigerate in a covered container. Reheat gently in a saucepan over low heat until warmed through, or serve chilled; freeze in the syrup for best texture and thaw overnight in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 40min (15min active)
- Difficulty: Easy
- Cuisine: Dutch
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