STOOF PEETRJES - RED CURRANT POACHED PEARS
9 pears
[hard and rather dry]
200 g brown sugar
250 ml red currant juice
2 sticks cinnamon
250 ml red port wine
water
_ skin pears [remove fly but keep stem attached]
_ place pears in a pot [standing upright]
_ add cinnamon sticks
_ pour the red currant juice over the pears
_ add sugar and wine
_ pour in water until the thick part of the pears is covered
_ cover and heat on the stove
_ simmer until pears turn red and tender
[once bottom part is almost done – flip them sideways to cook the tops]
_ let cool and remove pears
_ simmer down remaining sauce
[until only about ⅓ of the liquid is left]
_ serve pears drizzled with the thickened sauce
STOOF
PEERTJES
9 pears
[hard and rather dry]
200 g brown sugar
250 ml red currant juice
2 sticks cinnamon
250 ml red port wine
water
