This recipe comes from my late Oma (in Dutch, we refer to grandmothers as Oma) – I’m related to her through my marriage to my husband. She was my husband’s maternal grandmother. A brief history about Stoofpeertjes: it is known as Dutch stewed pears, which have a rich history tied to the Netherlands and its culinary traditions. The dish has been a staple in Dutch cuisine for centuries, tracing its roots back to the cultivation of pears in the region.
The story goes that for every Christmas, my MIL makes Stoofpeertjes as a side dish for our Christmas dinner – it is akin to having cranberry sauce as part of the Christmas dinner. We always enjoy discussing the amusing story of Oma and her Stoofpeertjes. The story goes like this: when Oma was younger, she would always make Stoofpeertjes from scratch, and everyone loved them. However, as she got older, she began buying them from a local supplier. Yet, she always insisted that she made them if anyone asked. Until one day, my MIL found the bought Stoofpeertjes jar and asked my Oma about it – she confessed that she has been buying Stoofpeertjes for quite some time. Even the local supplier knew this story because my Oma shared it with her. Now, whenever I make or think about Stoofpeertjes, Oma comes to mind without fail.
This Stoofpeertjes recipe that I have curated is slightly different from my Oma and MIL’s recipe, as it uses Glühwein instead of regular red wine, but it is delicious without a doubt. Additionally, Stoofpeertjes is quite a versatile dish, as it can be enjoyed as a starter, a side dish for dinner, or even as a dessert. For this recipe, I have prepared the Stoofpeertjes to be served as a dessert. Of course, you don’t have to wait until Christmas to make this; it is pear-fect for any occasion or just on a good ol’ day.
BEE ROLL
TIPS & TRICKS / SUBSTITUTIONS
SUBSTITUTIONS
Type of Pears
If you are not living in the Netherlands, it can be slightly difficult to find the Gieser-Wildeman pears. Hence, the next best option would be Bosc a.k.a Kaiser pears.
Wine
If you do not wish to use the Gluhwein for this recipe, then you can substitute the Glühwein with Cabernet Sauvignon and add 100 grams of fine white sugar as well.
STEPS ON MAKING STOOFPEERTJES
Begin by peeling the pears, cutting each pear into 4 pieces vertically, and coring each piece. Place them in a stock pot.
Add all of the other ingredients into the same stock pan. Place the pan over medium-high heat and bring it to a boil. Stir occasionally to prevent burning at the bottom of the pot.
Once it reaches a boiling point, reduce the heat to low and let it simmer for two hours or until the pears are soft. Stir occasionally to ensure even cooking. To check the softness of the pears, poke them with a fork. If the flesh feels really soft, they are done. If the pears are still hard, let them simmer for another half an hour to an hour. Before serving, let them cool down for about 30 minutes.
Enjoy it as it is or as a serving suggestion: place 2 pieces of pears on a plate alongside a scoop of vanilla ice cream, a generous garnish of my granola, and, if desired, a drizzle of the liquid from the Stoofpeertjes.
STORAGE
Keep the Stoofpeertjes (with the liquid) in an airtight glass container and consume within three days.
Stoofpeertjes
Ingredients
- 550 ml Glühwein
- 400 ml Water
- 4 Pears Gieser-Wildeman
- 1 Cinnamon stick
Instructions
- Peel, cut, and core the pears into quarters. Place them in a stock pot.
- In the same stock pan, combine all the other ingredients.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce heat to low and simmer for 2 hours or until pears are soft. Stir occasionally. To check for softness, poke pears with a fork. If very soft, they're done. If still hard, simmer for an additional 30 minutes to an hour. Once done, let it cool for 30 minutes.
- Enjoy it as it is or as a serving suggestion: place 2 pear pieces on a plate with vanilla ice cream, a generous sprinkle of granola, and optionally, a drizzle of the Stoofpeertjes liquid.
NUTRITION FACTS
Total Fat: 0.27 mg
Sodium: 4.11 mg
Dietary Fiber: 3.2 mg
Protein: 0.58 g
Vitamin C: 2.91 mg
Cholesterol: 0 mg
Carbohydrates: 21.98 g
Sugars: 15.88 g
Vitamin A: 5.07 mcg
Iron: 0.12 mg
Daily values based on a 2,000 calorie diet.