You’ll love this side dish, I promise.



Ask any Dutch person about “peertjes” and they might very well drool.

 

Growing up this was the one dish my mom could cook to perfection, maybe because she was the queen of all things simmered/cooked forever.

 

I’ve always made it for Christmas, and for the last 21 years for Thanksgiving as well, because it is a bit of a fancy side dish. One that doesn’t really fit well with an every day meal for us.

 

Peertjes or Pears in Red Wine sauce.
(this will serve up to 6 people)

 

6, hard Anjou pears
Bottle of cheap red wine
1/2 cup sugar
2 cloves (optional)
1 teaspoon cinnamon

 

Peel pears and cut in 4 parts
Bring pears, wine and all other ingredients to a boil
Lower heat and let simmer until pears are soft.

 

You can bind the wine sauce with a little bit of corn starch if you want to eat it warm.
I always let the pears cool off and we eat it cold.

 

If you do bind it with corn starch, take a little bit of the sauce and stir a table spoon of corn starch until smooth.
Transfer to pan with pears and gently mix corn starch mixture in with pears/wine sauce.

 

Enjoy!

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