It's Tuesday and I'm running late again! The weather here in Holland is terrible at the moment: last night it froze -15 degrees Celsius. Because the road was so slippery today I came home around 19.00 o'clock instead of my normal 17.30 o'clock..... `
Then I found out I didn't have enough butter and eggs around to make the pastry for the tart and I managed to buy the wrong almonds last weekend... So no tart-making today... At least not for the most part.
I could however poach my pears. So I decided to poach them the dutch way, which we call Stoofpeertjes (poached pears).
10 small pears (preferably Gieser Wildemann or Saint Rémy's)
1 bag vanillasugar (8 gram)
1 teaspoon cardamom
1 splash red wine
Peal the pears, keep the stalk attached to the pear. Put the pears in a pan and poar water over them untill they are almost covered. Add the wine, at least a full glass. Add the vanillasugar, the cinnamon sticks and the cardamom. Poach the pears on low heat for about 2 hours or utnill they are done. Make sure they don't burn.
Put the pears in a bowl. Cook the poachingfluid down untill you only have about two centimeters left in the pan. Add some cornstarch to thicken the sauce, add some sugar to taste and poar over the pears to eat instantly.Variatie:*Vervang de port door rodebessensap.*Kook het sap van een halve citroen mee of wat citroenrasp.
Besides the wine I added a small splash of raspberry liquor. I also added a tablespoon of 'perenrood' to the mixture. 'Perenrood is basically red sugar, the red colouring turns the pears to an even deeper red. For variation the wine can be subbed by red port or redberry-juice. You can also add the juice of half a lemon or some lemonpeel to the sauce while you're poaching the pears.
Pictures will follow when ready!