Poached pears, the way the Dutch eat them.

by Ron

Also available in: Nederlands

Poached pears I do not make them that often. But I do love them! Maybe that’s why they always taste so good. In Holland, we have special pears to poach, called; Gieser Wildeman. Personally, I prefer to eat them cold. Delicious as a side dish or even better with some ice cream as a dessert. If you bind the liquid to become thicker you will have yourself an amazing sweet sauce for your dessert.

Poached Pears

prep-time: 30 minutes         cooking time: 2 hours


  • 1500 gram pears for cooking. Ask your greengrocer if you are not sure what kind are sold in your country.
  • 1 bottle of fruit wine (red fruit wine made with raspberry and other red berries)
  • 25 grams sugar
  • 4 cinnamon sticks

Poached pears

Poached pears

Peel the pears, leave them whole or cut them into quarters or halves. Keeping them whole with the stem still on is my personal preference. Put the pears into a pan and pour in the red fruit wine, yes the entire bottle. Fill the pan with water until the pears are under. Add 25 grams of sugar and 4 cinnamon sticks. Bring to a boil and let everything boil gently for two hours. The longer you leave them cooking the redder they will become. Taste a pear after an hour, add extra sugar if needed.

Serve them warm or cold. Enjoy this sweet dish.




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