>TWD – French Pear Tart – part one: Stoofpeertjes


It’s Tuesday and I’m running late again! The weather here in Holland is terrible at the moment: last night it froze -15 degrees Celsius. Because the road was so slippery today I came home around 19.00 o’clock instead of my normal 17.30 o’clock….. `

Then I found out I didn’t have enough butter and eggs around to make the pastry for the tart and I managed to buy the wrong almonds last weekend… So no tart-making today… At least not for the most part.

I could however poach my pears. So I decided to poach them the dutch way, which we call Stoofpeertjes (poached pears).

10 small pears (preferably Gieser Wildemann or Saint Rémy’s)
2 cinnamonsticks
1 bag vanillasugar (8 gram)
1 teaspoon cardamom
1 splash red wine

Peal the pears, keep the stalk attached to the pear. Put the pears in a pan and poar water over them untill they are almost covered. Add the wine, at least a full glass. Add the vanillasugar, the cinnamon sticks and the cardamom. Poach the pears on low heat for about 2 hours or utnill they are done. Make sure they don’t burn.

Put the pears in a bowl. Cook the poachingfluid down untill you only have about two centimeters left in the pan. Add some cornstarch to thicken the sauce, add some sugar to taste and poar over the pears to eat instantly.Variatie:*Vervang de port door rodebessensap.*Kook het sap van een halve citroen mee of wat citroenrasp.

Besides the wine I added a small splash of raspberry liquor. I also added a tablespoon of ‘perenrood’ to the mixture. ‘Perenrood is basically red sugar, the red colouring turns the pears to an even deeper red. For variation the wine can be subbed by red port or redberry-juice. You can also add the juice of half a lemon or some lemonpeel to the sauce while you’re poaching the pears.

Pictures will follow when ready!


13 Responses to “>TWD – French Pear Tart – part one: Stoofpeertjes”

  1. Cakelaw Says:

    >Love the sound of the Dutch poached pears – I bet your tart looked gorgeous.

  2. LyB Says:

    >Good luck with your tart! It’s worth the work, you’ll see. 🙂

  3. HoneyB Says:

    >The good side? At least your home and warm and you got your pears poached. 🙂 Can’t wait to see the tart!

  4. Peggy Says:

    >I think just eating the poached pears would be fun and delicious! But don’t miss out on the tart girl. Good luck.

  5. Judy Says:

    >I’m looking forward to seeing the pears, followed by the tart as well. It all sounds delicious.

  6. vibi Says:

    >I’ll be waiting to see the results… I bet the poaching make the pear a tad pinkish! Probably very beautiful in a tart!

  7. natalia Says:

    >How beautiful your pear look and smell !! Your tart will be so flavorful !

  8. n.o.e Says:

    >Those pears look delicious. Have fun with the tart!Nancy

  9. Jacque Says:

    >Oh my, I can’t wait to see the finished product. It’s going to look fantastic with those lovely pears.

  10. Cathy Says:

    >Oh, these look wonderful, Marthe! I wish that I poached my own pears for my tart. Have fun making the tart — I hope that you love it as much as most of the rest of us did!

  11. Cooking for Comfort by Jennifer Says:

    >I bet the tart will be beautiful!

  12. Liz Says:

    >Oooh, these sound divine, and a perfect dessert in their own right! I’m kicking myself for not saving my poaching liquid and reducing it like you describe. Next time, for sure. Thanks for the recipe!

  13. Kristin Says:

    >Oh wow what gorgeous pears! Fantastic!!!

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