Christmas classic stewed pears with a twist

Estimated reading time: 4 minutes

There are some classics that simply cannot be missed at Christmas. Enjoy with the family at the table and enjoy delicious dishes together. I took on the challenge of working with stewed pears and giving it a whole new twist. Of course we all know the beautiful red pears with their warm glow. Stewed with fragrant herbs and spices. I went to work with this and made this Christmas classic stewed pears with a twist. And I can already tell you that the twist is mainly in the wine in which they are stewed. That is not wine, but apple cider! And then we get to work with chocolate and nougatine to turn these pears into a fantastic dessert. cooking stewed pear stewed pear

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And that's how you make this Christmas classic stew pears with a twist

Let's start with the pears first. Take a vegetable peeler and peel the pears. Leave the stick there. Make sure your pan is not too big for the number of pears, they can sit side by side in the pan.

-Add all the spices to the pan and then pour in the apple cider. Make sure the pears are completely submerged.

-Bring the cider to the boil and then put the pears on a simmering plate and let them simmer for about an hour to an hour and a half until they are soft.

- Then carefully remove them from the pan and let them drain. They should no longer be wet on the outside.

The chocolate layer

Then we'll get to work on the chocolate. I melted the chocolate au bain marie. Do this one at a time because the chocolate has to set in the meantime before you can apply the next layer. So first white and later the milk chocolate.

-Take the pears and dip them in the bowl of melted white chocolate. Hold them by the skewer and let them drain briefly over the bowl. Then place them on a plate lined with baking paper. Then they can go into the fridge to set.

-You repeat this process again with the milk chocolate, with the difference that you immediately put them on a dish with nougatine. Because the chocolate is still liquid, the nut pieces will stick nicely to the pears.

Christmas classic stewed pears with a twist

And then they are ready, you can keep them in the refrigerator until dessert is ready to be served. cooking stewed pears. Serve with a nice apple cider and that's all I can say

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Christmas classic stewed pears with a twist

There are some classics that just can't be missed this Christmas. Enjoying with the family at the table and enjoying delicious dishes together.

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Hallway: Side dish, Dessert

Kitchen: European

Keyword: stewed pears

Preparation time: 10 minutes minutes

Preparation time: 1 hours hours 30 minutes minutes

Total time: 1 hours hours 40 minutes minutes

Servings: 5 people

Author: Francine

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peeler

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Ingredients:

1x2x3x

• 10 stewed pears
• 3 bottles apple cider
• 1 bag nougatine
• 4 to stick white chocolate of 100 grams
• 4 to stick milk chocolate of 100 grams
• 2 star anise
• 1 bay leaf
• 1 cinnamon stick
• 3 cloves

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• Let's start with the pears first. Take a vegetable peeler and peel the pears. Leave the stick there. Make sure your pan is not too big for the number of pears, they can sit side by side in the pan.
• Add all the spices to the pan, then pour in the apple cider. Make sure the pears are completely submerged.
• Bring the cider to the boil and then put the pears on a simmering plate and let them simmer for about an hour to an hour and a half until they are soft.
• Then carefully remove them from the pan and let them drain. They should no longer be wet on the outside.

The chocolate layer

• Then we get to work with the chocolate. I melted the chocolate au bain marie. Do this one at a time because the chocolate has to set in the meantime before you can apply the next layer. So first white and later the milk chocolate.
• Grab the pears and dip them in the bowl of melted white chocolate. Hold them by the skewer and let them drain briefly over the bowl. Then place them on a plate lined with baking paper. Then they can go into the fridge to set.
• You repeat this process again with the milk chocolate, with the difference that you immediately put them on a dish with nougatine. Because the chocolate is still liquid, the nut pieces will stick nicely to the pears.

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