Recipe by: Sylvia van de Snepscheut

Source: Family recipe

Serves: 4


  • 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.

Download PDF version here: dutch-stoofpeertjes-stewed-pears-from-the-oven-sylvia-van-de-snepscheut