Stoofperen/ Cooking Pear

I want to show you something my Mother in law often made this time of the year which she would serve with a Dutch dinner. If you have gone through recipes I have placed before the 'hutspot" goes perfectly well with this dish and it is also SO easy to make. Is also tasty if served with full cream.

This cooked pear is almost like a Jam or pear preserve. However, it is made
from the special stoof peren / cooking pear used for cooking purpose
found all through the year. Dont know if it's tasty if ripened. It can be

preserved in the fridge for few weeks or even frozen.It goes well with all
kinds of food. I serve this when I make any European food.
At the super market it' s available at the vegetable section.They are usually
small, hard and never sold ripe.

I have used Winter wine as this wine has all herbs and add a great flavour
to the dish.If you do not want to use wine, you dont have to, instead u can
use wine vinigar or just a few table spoons of white vinigar.

Ingredients:
12 cooking pears
2 laurel leaves
6 cloves
1 cup of Winter wine / red wine / wine vinigar/or 2 to 3 tab. spoons
ofvinigar
1 cup of sugar
1 or 2 cups of water
A pinch of salt

Method:
Peel the pears and place them in a pan and add all the ingredients. 

Bring to boil on high flame and when it begins to boil lower the flame and simmer for half an hour until the pears are soft.

Cool and preserve.

That's it....that easy!!