The supermarket had Kaiser pears in stock. When you see them you know that winter is coming. I love cooking wintery meals and as I hadn’t made braised pears for a long time, I bought some. My last attempt, last winter, wasn’t very successful. I let them burn. I forgot they were on the stove simmering and before I knew it the liquid had evaporated. It was when I started smelling something burning, that I went back to the kitchen to check. That happens when you try to do too many chores at the same time.
Today I felt like making them again.
So this afternoon, when I finally made time, I checked if I had everything I needed. Sadly, I had forgotten some essential ingredients, so had to make a second trip to the supermarket!
This is what you need:
What to do: peel the pears, leave stems intact and put them in a medium stockpot. Combine the wine, water, sugar, lemon juice, lemon zest and cinnamon. Bring to a boil over high heat for 3/4 hours. After 3/4 hours reduce the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.