Stewed pears in liqueur with star anise

Estimated reading time: 3 minutes

Stewed pears. The trees are full of them at the moment and the most famous one is surely the Gieser Wildeman. Actually born out of necessity, I discovered the Qtee pear in the supermarket. Because the Gieser wasn't there yet and unfortunately I don't have one in my garden either. The Qtee is actually not a stew at all, it is nice and small and round and fairly sturdy. I bought a few and started working on them. Curious as I am, I found out what the background of this still relatively unknown pear is. recipe Stewed pears in liqueur

The cultivation of this pear was created to offer an alternative to the conference pear. It is a pear that can be eaten both hard and soft. And so I thought I should also be able to make stewed pears in liqueur with it.

And this is how you make the stewed pears in liqueur:

-Peel the pears first with a vegetable peeler, but leave the stick attached to the pears.

-Then take a pan where the pears fit well, so don't use a pan that is much too large. Place the pears in the pan and add the liqueur. Put all the spices and star anise there. You can of course use more or less of this to taste. Fill the pan with water so that the pears are completely submerged. Bring everything to the boil and then place on a simmer plate. Now let it simmer for at least an hour.

When the pears are completely soft after an hour, carefully remove them from the pan. We will make a delicious syrup from the liquid that remains.

-Add the sugar to the pan and stir until all the sugar has melted, then bring the water to the boil again until it bubbles well. Now the sauce will reduce and this may take a while. Of course, keep an eye on it in the kitchen, you don't want it to suddenly burn. Let it boil until approximately 100/150 ml remains. This is a really tasty syrup. The spices get it out at the end.

Stewed pears in liqueur

You can serve the pears as dessert or of course as a side dish with a nice dinner. If you serve it as dessert, add some whipped cream and crumbled cantuccini cookies and pour the syrup over the pear: Delicious bites!

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

Stewed pears in liqueur

Stewed pears. The trees are full of them at the moment and the most famous is the Gieser Wildeman. Born out of necessity, I discovered the Qtee pear in the supermarket. Because the Gieser wasn't there yet and unfortunately I don't have one in my garden either.

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Hallway: Side dish

Kitchen: European

Keyword: stewed pear

Preparation time: 5 minutes minutes

Preparation time: 1 hours hours 20 minutes minutes

Total time: 1 hours hours 25 minutes minutes

Servings: 3 people

calories: 299kcal

Author: Francine

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You need:

Not at home?

peeler

Ingredients:

1x2x3x

• 3 the kickers - qtee
• 250 ml Liquorccin
• 1 cinnamon stick
• 2 cloves
• 2 Juniper berries
• 1 star anise
• water
• 150 gram sugar

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

And this is how you make it:

• First peel the pears with a vegetable peeler, leaving the stick attached to the pears.
• Then grab a pan where the pears fit well, so don't take a pan that is too large. Place the pears in the pan and add the liqueur. Add all spices. You can of course use more or less of this to taste. Top up the pan with water so that the pears are completely submerged. Bring everything to a boil and then place on a simmering plate. Now let it simmer for at least an hour.
• When the pears are completely soft after an hour, carefully remove them from the pan. We will make a delicious syrup from the liquid that remains.
• Add the sugar to the pan and stir until all the sugar has melted, then bring the water to a boil again until it is well bubbling. Now the sauce will start to boil and this may take a while. Keep it in the kitchen, of course, you don't want it to suddenly burn. Let it reduce until about 100/150 ml remains. This is a really nice syrup. Remove the spices at the end.

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