The pear harvest started here in my area this week. And that’s about the time when one of my colleagues invariably comes to me because he doesn’t know what to do with the great harvest from his pear tree. This stewed pepper recipe comes from the best Dutch cookbook of the last century. The adventurous kitchen, thus, from Berthe Meijer.
Peel the pears, cut into quarters and remove the core. Have a look at the ingredients below. Stew pears with onion, with pepper, with garlic, she just does it! The hunting season is already on. Go get a nice piece of deer, but also enjoy these pears with duck and hare (just never those pathetic beasts that are blown off the pampas in South America, please).
Put all ingredients in a saucepan and bring to a boil. Add the pears. Bring to a boil, turn low and let it simmer gently, gently. Two o’clock. Remove the pears from the pan. Strain out the other ingredients, add a fresh teaspoon of green peppercorns. Reduce the liquid until it has become noticeably thicker. Add the pear again. Furthermore, you know, both cold and warm and possibly preserving in a preserving jar or clean jam jars.
Needed for your adventure:
1 kilo of stewed pears
1 bottle of red wine (preferably a solid Bordeaux)
1 cinnamon stick
1 small onion, sprinkle with cloves
2 tbsp cane sugar
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 teaspoon of grated ginger
1 tbsp green peppercorns
1 clove of garlic
1 teaspoon of salt
2 tsp mustard powder
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