Pera a la Silesiana (Silesian-style Pera)

Ingredients

In the Silesian adaptation of Pera, we incorporate traditional Silesian spices such as cinnamon, cloves, and nutmeg to infuse the pears with warm and comforting flavors. The original Mexican version of Pera typically uses Mexican spices like chili powder and cayenne pepper for a spicy kick. Additionally, the Silesian version reduces the syrup to a glaze, adding a rich sweetness to the dish. We alse have the original recipe for Pera, so you can check it out.

• 4 ripe pears, peeled and cored 4 ripe pears, peeled and cored
• 500ml (2 cups) water 500ml (2 cups) water
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 52g, 48g
• Protein: 0g
• Fiber: 4g
• Salt: 0g

Preparation

1. 1.
   In a large saucepan, combine the water, sugar, cinnamon sticks, cloves, and ground nutmeg. Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
2. 2.
   Reduce the heat to low and carefully add the peeled and cored pears to the syrup. Simmer gently for 15-20 minutes, or until the pears are tender when pierced with a fork.
3. 3.
   Remove the pears from the syrup and set aside. Increase the heat to medium-high and continue to simmer the syrup until it has reduced to a thick glaze, about 10-15 minutes.
4. 4.
   Once the syrup has thickened, remove it from the heat and let it cool slightly. Drizzle the glaze over the poached pears.
5. 5.
   Serve the Pera a la Silesiana warm or chilled, garnished with a sprinkle of ground nutmeg if desired.

Treat your ingredients with care...

• Pears — Choose ripe but firm pears for the best texture. If the pears are too soft, they may become mushy during poaching.

Tips & Tricks

• For an extra burst of flavor, add a splash of lemon juice to the syrup before poaching the pears.
• Serve the Pera a la Silesiana with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a stronger spice flavor, you can increase the amount of cinnamon, cloves, or nutmeg according to your taste.
• To make the dish more visually appealing, you can leave the stems intact on the pears for an elegant presentation.
• Leftover syrup can be stored in the refrigerator and used as a sweetener for tea or cocktails.

Serving advice

Serve the Pera a la Silesiana warm or chilled, either as a standalone dessert or as a sweet ending to a Silesian-inspired meal. The tender pears and sticky glaze make for a delightful combination that is sure to impress your guests.

Presentation advice

Arrange the poached pears on a serving platter and drizzle the glaze over them. Sprinkle a pinch of ground nutmeg on top for an extra touch of elegance. You can also garnish with a sprig of fresh mint for a pop of color.