Pears (Slow Cooked)

No Red Wine, Please

In 1850 the Gieser Wildeman pear was created by Mr. Gieser Wildeman. The pear is hard, full of tannins and its texture is granulated. Not nice at all. However when cooked slowly, the unappealing pear turns into a red and refined pear. Its taste is sweet with a touch of vanilla. A true Gieser Wildeman will become red (through and through) without any problem, provided it’s cooked slowly.
Belle Angevine, Virulam, Black Worcester, Certeau, Sarrasin and Saint Rémy (amongst others) will also do the trick although some will turn light red or pink. And perhaps you will have to add some sugar to enhance the flavour.

If a pear doesn’t turn red, then you need to add port, crème de cassis or red wine. The colour of the outside will be red; the colour of the centre a disappointing white. Some people add cloves, prunes and vanilla to give additional flavour to their pears in red wine. No need for this, just buy the right slow cooking pear.

What You Need

  • Pears
  • One Cinnamon Stick
  • Water

What You Do

Peel the pear and leave the stalks on. Add some water to a heavy pan, add the pears and the cinnamon stick. Allow to cook on low heat for at least 6 hours. We cooked ours for 8 hours. Cool and serve, perhaps the next day, for instance with home-made vanilla ice cream.


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