Poached pears

Poached pears are the epitome of winter cosiness. This classic side dish shines especially during the holidays or served with game. Let them rest overnight for the best flavour!

Serves: 6–8
Preparation time: 15 minutes
Cooking time: 4–6 hours
Total time: approx. 6 hours and 15 minutes

Ingredients (for 10–12 pears)

• 10 to 12 cooking pears (preferably Gieser Wildeman)
• 3 cinnamon sticks
• 100 g brown sugar
• 5 to 8 cloves
• 5 to 8 juniper berries
• 2 star anise
• 3 bay leaves
• 1 lemon (cut into wedges)
• 1 orange (cut into wedges)
• 1 litre red wine

Preparation

• Peel the pears, leaving the stems intact.
• Trim the bottoms so they stand upright.

Method

1. Place the pears in a large pot and add red wine until just covered.
2. Add all spices: cinnamon, cloves, juniper berries, star anise and bay leaves.
3. Add the lemon and orange wedges.
4. Add the brown sugar.
5. Bring slowly to the boil, then lower the heat.
6. Simmer gently for 4 to 6 hours.
7. Remove the citrus wedges after cooking.
8. Preferably let the pears cool overnight in the poaching liquid.
9. Reheat before serving.
10. Optional: reduce the liquid to a sauce or thicken with cornflour and extra sugar.