About this recipe: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, but in the Netherlands we traditionally eat stewed pears as a side dish for Christmas. I prefer them cold.
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Peel the pears, cut them in quarters and remove the core (or leave them whole, with the stem on, for a more festive presentation).
Place the pears in a saucepan and add sugar, cinnamon stick and orange rind. Pour in the wine until pears are completely covered. Bring to the boil, then reduce to a simmer and cook gently up to 2 1/2 hours until they're completely soft, and deep red in colour. The amount of time you cook the pears will depend on the firmness and variety. Ensure you cook gently so that they retain their shape. Gentler, longer cooking helps to not only keep their shape, but to ensure that the red colour permeates the entire pear. If you remove the pears too soon, they will still be white in the centre.
Once cooked to your liking, carefully remove the pears from the cooking liquid with a slotted spoon. Serve the pears warm or cold.
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.