Stew pears
Now in season
Fruit
Cool & dark
A stewing pear is smaller and harder than the ordinary pear. Stewed pears are not eaten raw, but stewed they are delicious. Stewed pears are a traditional and typically Dutch dish. Nowadays, there are still many fans of these spicy, sweet pears. The most popular stewed pear in the Netherlands is the Gieser Wildeman.
Also known as:
Preparation & storage
Storage
Stewed pears can be kept in a cool place for several weeks.
How do I know if the pear is no longer good? The pear is fair or mouldy. You can quickly recognise decay by looking, smelling or tasting.
Preparation
Wash a pear well or peel it before use. Cut the pear in half and cut the halves in half again lengthwise. Then remove the core.
Good to know: peeled pears brown quickly! You can prevent this by sprinkling them with some lemon juice.
Boil the pears in water. Add some sugar or honey and possibly a sprinkle of cinnamon. Some cooking pears turn red when boiled, such as the Gieser Wildeman.
Storage times
Stew pear
Cool place: 2-3 weeks
Preparation time
Cooking: 2-4 hours
Cleaning cooking pears
See preparing.
Information
Portion size
Cultivation and season
Tip
Stew pear flavour
Consumption figures
Nutritional values
These nutritional values apply to the unprocessed product. View all for the full set of values and preparation methods.
View all| Type | Per 100gr |
|---|---|
| Energy | 226 kj (53 kcal) |
| Fat total | 0.2 gr |
| of which saturated | 0 gr |
| of which unsaturated | 0.2 gr |
| Carbohydrates | 11.7 gr |
| of which sugars | 10 gr |
| Dietary fibre | 1.6 gr |
| Protein | 0.3 gr |
| Salt | 0 mg |
| Retinol act. equivalent | 2 mcg |
| Vitamin B1 | 0.01 mg |
| Vitamin B2 | 0.01 mg |
| Nicotinic acid | 0.2 mg |
| Vitamin B6 | 0.02 mg |
| Folate equivalents | 2.5 mcg |
| Vitamin C | 2 mg |
Availability
From the Netherlands
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