Dutch Stew Pears

Dutch Stew Pears

Always a favourite in the cold winter months and at Christmas.
To store or a gift.

What do we need:

Pears: Gieser Wildeman, De Brederode (colours red)or the Saint Remy (colours pink)
 whatever is on offer.
Cinnamon (a pipe or powder)
Grated lemon (1)
Pearsugar or Agavesyrup.
Cloves (optional, as not everybody likes them)

Peel the pears the way you want and put them in a nice quantity of water. Add all the ingredients above. Bring to the boil. Turn the heat down.
Slowly  cook for 2 to 2 and a half hours, until soft but still with a gentle bite.
Taste and see if they are nicely cooked. Left over juice can be reduced to syrup.

Serve with cream or ice cream, with the juice on top. Or drink the juice seperately (Warm!)


                                                          "Enjoy"