It’s nearly impossible to find a perfectly ripe pear in the store, so I’m sharing this recipe for stewed pears to make them tender and delicious.
I love fresh pears. Mainly because eating a perfectly fresh and juicy pear is such a rare experience. Other than Harry and David orders, I’ve never found a pear that is ready to eat at my local grocery. Maybe in California or other warmer climates you have a different experience. I hope so! But here in the midwest pears in the produce department are rock hard and therefore inedible. And bringing them home to sit on the counter for a few days doesn’t seem to improve the situation much. Stewing pears makes them delicious and actually enjoyable. And it’s so easy to do. Read on to find out how.
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What you need for Stewed Pears
- Fresh pears
- Pure Maple Syrup
- Cinnamon Sticks
What goes with Stewed Pears
- Top them with whipped cream
- Yogurt and homemade granola
- An afternoon break with coffee and almond biscotti
- A common question is can you freeze stewed pears and the answer is yes. Save the cooking liquid and place the pears and liquid in an air tight container. Freeze for up to one month.
- Find whole cinnamon sticks here.
- My favorite pairing knife for peeling and cutting up the pears.
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- 6 fresh pears I used Bartlett
- 1 cup water
- 2 tbsp pure maple syrup
- 2 tbsp sugar
- 1 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 2 whole cinnamon sticks
- Peel, core and chop the pears into about 2-inch size pieces. Place them in a cooking pot.
- Add the water, about one cup or just enough to cover the pears.
- Stir in the maple syrup, sugar, orange and lemon juices and the cinnamon sticks. If you don't have cinnamon sticks just add a teaspoon of ground cinnamon.
- Cover the pot and bring the pears to a gentle simmer. Simmer them for about 20 minutes, or until tender.
- Allow them to cool and store in the refrigerator, covered, for up to one week.
- The pears and their cooking liquid can be frozen for up to one month.