Cooking Pears

This dish is a delicious typical dutch winter side dish. It is often served at christmastime together with wild meat or poultry and is really a great combination with lot’s of other christmas side dishes.

The pears which are traditionally used for this purpose are named ‘Gieser Wildeman’. Another sort is the Saint Remy. Unfortunatly these aren’t sold where I live now, so I used the only pears I could find in the supermarket. This means that my pears won’t get the intens red color which these traditional pears tend to get in the cooking process. They will still taste delicious though, even if they look slightly less spectacular.

You’ll need:

  • Small hard pears, as hard as you can find.
  • About 2-4 dl of concentrated berry juice /OR
  • About 3 dl of red wine
  • 2 cinnamon sticks
  • about 5 cloves
  • 1 or 2 star anise
  • About 50 grams of sugar


  • Peel the pears but leave them whole. I sliced of the bottom so they could stand straight up but you don’t have to do this. Then you combine all the ingredients in a casserole and put in the pears.
  • You can now fill up the pan with water until the pears are almost completely covered in liquid. Then you bring this to the boil. When it boils you put down the stove and leave it to simmer for about an hour until the pears are completely soft.
  • This is delicious to serve with meat as a side dish. But these pears are also lovely as a dessert served with some ice cream.

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