Rwandan-style Stewed Pears

Ingredients

In the original Spanish dish, Peras estofadas, the pears are stewed in red wine and flavored with spices such as cinnamon and lemon zest. However, in this Rwandan adaptation, we replace the red wine with a fragrant syrup infused with cinnamon, cloves, and cardamom. This modification adds a unique twist to the dish, infusing it with the warm and aromatic flavors commonly found in Rwandan cuisine. We alse have the original recipe for Peras estofadas, so you can check it out.

• 4 ripe pears, peeled and cored 4 ripe pears, peeled and cored
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 cardamom pods 4 cardamom pods

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 57g, 50g
• Protein: 0g
• Fiber: 4g
• Salt: 0g

Preparation

1. 1.
   In a medium-sized saucepan, combine the water, sugar, cinnamon sticks, cloves, and cardamom pods. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar has dissolved.
2. 2.
   Reduce the heat to low and add the peeled and cored pears to the saucepan. Simmer gently for about 20-25 minutes, or until the pears are tender when pierced with a fork.
3. 3.
   Carefully remove the pears from the syrup using a slotted spoon and set them aside.
4. 4.
   Increase the heat to medium-high and continue simmering the syrup until it thickens and reduces to a glaze-like consistency, about 10-15 minutes.
5. 5.
   Remove the saucepan from the heat and let the syrup cool slightly.
6. 6.
   Place the stewed pears on a serving dish and drizzle the reduced syrup over them.
7. 7.
   Serve the Rwandan-style Stewed Pears warm and enjoy!

Treat your ingredients with care...

• Pears — Choose ripe but firm pears for this recipe to ensure they hold their shape during cooking.
• Cinnamon sticks — If you don't have cinnamon sticks, you can substitute with 1 teaspoon of ground cinnamon.
• Cloves — Use whole cloves for a more intense flavor. If you only have ground cloves, use 1/2 teaspoon instead of 4 cloves.
• Cardamom pods — Gently crush the cardamom pods to release their flavor before adding them to the syrup.

Tips & Tricks

• For an extra burst of flavor, add a splash of lemon juice to the syrup before simmering the pears.
• Serve the stewed pears with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a spicier flavor, you can add a pinch of ground nutmeg or ginger to the syrup.
• Leftover syrup can be stored in the refrigerator and used as a sweetener for tea or other desserts.
• Experiment with different varieties of pears to discover your favorite flavor combination.

Serving advice

Rwandan-style Stewed Pears are best served warm. Arrange the pears on individual dessert plates and drizzle the reduced syrup over them. For an elegant touch, garnish with a sprinkle of ground cinnamon or a sprig of fresh mint.

Presentation advice

To enhance the presentation of this dish, consider serving the stewed pears in shallow bowls or dessert glasses. The vibrant color of the pears and the glossy syrup will create an eye-catching display. You can also dust the pears with powdered sugar for an added touch of elegance.