Cinnamon stewed pears are a delicious and easy way to spruce up your autumn dessert options. They're an elegant way to showcase Fall's bounty.
Why You Will Love This Recipe
The weather is starting to turn cooler, and that means it's time for some warm fall recipes. This cinnamon stewed pear recipe is perfect for a cozy night in.
The spiced pears are cooked with a cinnamon and vanilla bean syrup, and they make the perfect side dish or dessert.
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Ingredients
Anyone can make this simple, delicious spiced pears dessert. Just core and quarter some ripe pears. Then simmer the stewed pears with cinnamon and a split vanilla bean until tender.
- Bartlett or D'Anjou Pears
- Vanilla Bean
- Cinnamon Stick
- Cloves
- Cardamom pods
- Lemon zest
- Granulated Sugar
- Water
- Lemon juice to prevent browning, optional.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Cinnamon Stewed Pears
This recipe for stewed pears is simple enough for a beginner cook, but still impressive enough to serve at a dinner party. In this blog post, we'll show you how to make cinnamon spiced pears that are perfect for Fall.
The spices give the pears a warm and comforting flavor, while the vanilla bean provides a touch of sweetness. Serve these pears as a dessert or snack, and Enjoy!
Peel and Quarter Pears
Any pears in season will stew beautifully. I used Bartlett pears because they are more fragile than D'Anjou pears. D'Anjou pears are red skinned, and a have firmer flesh.
- Peel the pears and either add whole to the pot, or core and quarter. If cooking whole, stand them up in the pot so they support each other.
- Sprinkle with some lemon juice to prevent the fruit from browning.
- Slice the peeled pears in half.
- Quarter the pears.
Prepare the Spices
- Add the spices and split, scraped vanilla bean in the saucepan. Set the pot to boil.
Stew the Pears
- Add the quartered pears to the saucepan or dutch oven. Bring to a boil, then cover and reduce heat to simmer.
- Stew the pears on low 15-20 minutes for quartered pears, or 30 minutes for whole pears. Turn the heat off and let cool down in the saucepan.
Serving Suggestions
This simple and beautiful dessert is an alternative dessert to a Dutch Oven Turkey, Blackened Shrimp & Grits, or Maple Bourbon Glazed ham Holiday menu. Serve hot or cold, with whipped cream or ice cream if desired.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions
- If you don't have any vanilla beans, you can substitute a half teaspoon of vanilla paste, or vanilla extract.
- Same things with cinnamon sticks, you can use ½ teaspoon of cinnamon powder.
Variations
There are quite a few variations you can try when making stewed pears. Besides cinnamon pears, you can try some of the following ideas:
- Red Wine Stewed Pears- Add ½ cup of red wine in place of water before adding the pears. You can leave the spices or omit them when simmering.
- Maple Cinnamon Pears - Replace the white sugar with Maple syrup and just add the split vanilla bean when simmering.
- Red Anjou Pears - make stewed pears with beautiful Red Anjou pears for a slightly firmer texture to the pears. Peel the pears, leaving some of the skin on, and stew them whole standing up in the pot. You may need to simmer for about 10 to 15 minute longer.
Equipment
To stew pears standing up you will need a deep enough pot to cover up to the stems with your liquid, with enough extra room to prevent slopping. I love cast iron dutch ovens.
Storage
Store any left over stewed pears in a covered container, or jar up in Ball Canning jars. You can pressure can and keep them in your pantry, or just refrigerate for a week.
Tips for Success
- If you decide to pressure can stewed pears, use the instructions at the Ball Canning website.
Frequently Asked Questions
Browning is the result of freshly cut apple or pear flesh coming into contact with oxygen, a natural process called oxidization or enzymatic browning. Speed of browning can vary depending on the variety of apple or pear, and can also be impacted by the age of the fruit. Lemon juice or citric acid and water will prevent the browning effect.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Cinnamon Stewed Pears
Equipment
Ingredients
- 5 pears peeled, cored, and quartered
- ½ cup granulated sugar
- 2 cup water
- 1 teaspoon lemon zest
- 2 cinnamon sticks
- 3 cardamom pods crushed
- 6 cloves whole
- ½ vanilla bean split and scraped
- 2 tablespoon lemon juice optional, to prevent browning
Instructions
- Peel, core, and quarter 5 pears, leaving the stem on on of the quarters of each pear. Sprinkle lemon juice to prevent browning if desired.5 pears, 2 tablespoon lemon juice
- In a 2 or 3 quart dutch oven, add the sugar, water, cinnamon sticks, cardamom pods, and cloves in the pot. Turn burner to high to bring to a boil.½ cup granulated sugar, 2 cup water, 2 cinnamon sticks, 3 cardamom pods, 6 cloves, 1 teaspoon lemon zest
- Meanwhile, cut a full vanilla bean in half. Split one half down the middle and scrape the vanilla caviar out. Put the scraped half pod in the pot of spices, sugar and water. Add the vanilla caviar also. Stir well.½ vanilla bean
- Add the quartered pears to the pot. Bring to a quick boil. Cover, and lower heat to low. Cook for 20 minutes. Serve warm or cold.
Notes
- Store any left over stewed pears in a covered container, or jar up in Ball Canning jars.
- You can pressure can and keep them in your pantry, or just refrigerate for a week.
- If you decide to pressure can stewed pears, use the instructions at the Ball Canning website.
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