As part of my resolution to cook with beer more, I give you some of the best stewed pears you will ever taste. They are perfect on their own or make a great topping for waffles. Oh! You can even put them on ice cream. Why didn't I think of that before? I guess I will have to make another batch (or six). I used Moylan's Orange and Black brew because it has these great citrus and eucalyptus notes to it, but really almost any Porter would work well here. Enjoy this condiment with brunch and a stiff mimosa.
- 2 pounds of pears, firm but ripe
- 2 tablespoon of dark brown sugar
- 1 tablespoon of ground ginger
- 1 bottle of Moylan's Orange & Black Congrats Ale (22 ounces)
- Pinch of sea salt, for finishing
2. Add the pear slices to a large stock pot along with the beer. Now, if you don't have any Moylan's on hand there is a work around. First, go buy some Moylan's Orange & Black, because it is as eco-friendly as it is tasty. Yum! If that isn't an option, then look for a Porter with notes of clove and citrus.
3. Add in the brown sugar and ginger, and mix the whole mess together.
4. Now turn up the heat!
5. Once the mixture begins to boil, bring it down to a very low simmer. And I mean very low. You barely want to see it bubble.
6. Let it cook this way for about an hour or until the pears have fully browned and the liquid syrup-like. Now, if you cook it too long, the pears will turn to mush. You want them to have some structure, like the apples in chunky apple sauce. Of course, if you over cook it, just make pear sauce!
7. Remove from the heat and let cool to room temperature. Finish with a pinch of sea salt and give it a mix, then serve. Enjoy!
Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
Fan us on Facebook for daily recipes.