Stewed Pears with Licor 43

Ingredients

• The 'stoofperen klassiekers' pack from AH, or:
• 8 stewing pears (Gieser Wildeman)
• 1/2 bottle red currant juice
• 1 cinnamon stick
• 100 g soft brown sugar
• 1 wineglass of water
• 1 wineglass of port
• 3/4 wineglass of Licor 43
• 1/2 lemon

Instructions

1. 1

   1. Peel the pears, remove the blossom end (the little bottom nub) but leave the stem intact. It looks so charming 😉 Stand the pears side by side in the pan and pour the water, the port, the red currant juice and the Licor 43 over them. Cut the half lemon into slices and add these to the pan together with the cinnamon stick and the sugar. Make sure the pears are well covered with the liquid. I laid them on their sides and turned them halfway through so they coloured evenly all around. Notice there's not enough liquid? Then add a little water, red currant juice, port and/or Licor 43.

2. 2

   2. Slowly bring everything to a simmer and let it stew for 1.5 hours with the lid on over medium-low heat. When the pears are done, remove them from the pan and reduce the sauce. Note: you'll need a bit of patience here but it becomes sooo good! Reducing means much of the liquid evaporates and the flavours concentrate. Turn the heat up a bit until the sauce bubbles and let it steam away. Stir regularly so you can see the sauce thickening. When the sauce reaches the desired thickness (this varies by taste), pour it into a cold bowl — you'll notice it thickens slightly as it cools.To serve, spoon the sauce over the pear and the feasting can begin!