Recipe by: Sylvia van de Snepscheut
Source: Family recipe
- 4 pears (type of pear: conference)
- 1 tsp cinnamon
- 600 ml black currant juice
- 4 Tbsp of sugar
- Wash and peel the pears.
- Slice the pears into 4 equal pieces (remove the core).
- Arrange the sliced pears close together in a (not too large) shallow oven dish.
- Mix the Black currant juice, 2 Tbsp of sugar and cinnamon in a cup and then pour it in the oven dish over the pears (make sure the pears are covered with juice, if this is not the case, then look for a smaller baking dish or add enough black current juice).
- Put the baking dish in a cold oven and turn it up to 200 degrees or gas mark 3-4 and leave it for 45 minutes.
- After 45 minutes poor the rest of the sugar (2 Tbsp) over the pears and leave the oven on and leave the pears for another 10 minutes in the oven.
- After a total of 55 minutes, put the pears in a bowl and leave them to cool.
- Put the juice from the oven dish in a saucepan. Stay with it let it boil, stir, taste and let it reduce. This will take approx. 5 – 10 minutes (taste and add sugar if necessary).
- Divide the pears on to the plates, poor a little warm juice over the pears before serving together with a scoop of vanilla ice cream ….. and you are ready to eat.You can either eat the stewed pears warm or cold – with or without ice-cream for dessert. You can keep the stewed pears (fully covered with juice) up to 2-3 days in the refrigerator.
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