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Braised Pears with Cinnamon

Desserts Regional Cuisine of Poland 20 min Easy 21 wyświetleń ~51.40 PLN - (0)
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Description

Delicate pears stewed in an aromatic cinnamon-butter syrup are a simple yet elegant dessert in the spirit of Polish cuisine. Soft, slightly sweet fruits take on a golden color and depth of flavor thanks to the cinnamon and buttery note; the syrup can be reduced to a glossy glaze. Serve warm with a scoop of vanilla ice cream or chilled with a drizzle of honey — perfect for a family dinner, a spring gathering, or as a light dessert after a holiday meal. Visually: halves or quarters of pears in a glossy, warm syrup, sprinkled with a bit of ground cinnamon.

Ingredients Used

Ingredients (8)

Servings:
4
  • Pear 4 szt. (~720 g)
  • Sugar 50 g
  • Water 200 ml
  • Butter 30 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~51.40 PLN (12.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the pears: wash the fruits under running cold water. If the skin is thin and nice, you can leave it on — it will give the dessert a rustic look; if you prefer a smooth texture, peel the pears with a peeler. Cut each pear in half lengthwise and use a small spoon or knife to remove the core. If the fruits are very large, cut each half into quarters. Immediately drizzle with lemon juice to prevent browning.

Ingredients: Pear, Lemon juice
Use a sharp kitchen knife and a stable cutting board. If you're unsure about the softness of the pear, touch its skin — it should be firm but not hard as a rock. Apply lemon juice with a brush or drizzle it directly.
2

Prepare the syrup: in a wide, flat pot with a diameter of about 24–26 cm, combine water and sugar. Place over medium heat and warm, stirring with a wooden spoon, until the sugar completely dissolves (about 2–3 minutes). When the syrup starts to gently bubble, add the butter and 1 teaspoon of cinnamon, stirring to melt the butter and combine it with the syrup.

Ingredients: Water, Sugar, Butter, Cinnamon
Use a heavy-bottomed pot to prevent the sugar from burning. The syrup should be clear — if you see sugar crystals, continue to heat and stir. The temperature should be moderate; do not let it reach a rolling boil.
3

Add the pears to the syrup. Place the cut sides down so that the fruit is in contact with the hot syrup. Reduce the heat to low, cover the pot with a lid, and simmer gently for 8–12 minutes — the time depends on the ripeness of the pears. After 8 minutes, check the softness by piercing the pear with the tip of a knife in the center: the knife should go in easily, but the fruit should not fall apart.

Ingredients: Pear, Water, Sugar, Butter, Cinnamon
Use a wide skillet or a low pot so that the pears lie in a single layer. Keep the heat low — a vigorous boil will break the pears apart. Covering, monitor the steam to avoid excessive softening.
4

Remove the lid and check if the syrup needs reduction: increase the heat to medium and cook for another 3–5 minutes, stirring occasionally, until the syrup thickens and lightly sticks to the spoon. If the syrup starts to caramelize too much, reduce the heat — you want a thick glaze, not a burnt sugar crust.

Ingredients: Water, Sugar, Butter, Cinnamon
Dip a spoon into the syrup and drag your finger across the back of it — if a clear line remains and the syrup is slightly sticky, it is ready. Use a metal spoon with a wide head to better assess the consistency.
5

Remove the pot from the heat and carefully transfer the pears to a serving platter or plates. Drizzle them with a few tablespoons of hot syrup. Leave to cool for 5–10 minutes — the syrup will thicken slightly and the flavors will meld.

Ingredients: Pear, Water, Sugar, Butter, Cinnamon
Use a slotted spoon or a strainer if the syrup is very hot. Leave a few tablespoons of syrup in the pot for drizzling when serving. Do not keep the pears in the hot syrup for too long — they will become too soft.

Serving

6

Serve the pears warm or chilled. For a contrast of temperature and creaminess, add a scoop of vanilla ice cream to each serving or drizzle each portion with a teaspoon of honey. Pour additional syrup from the pot over the top. You can sprinkle a little cinnamon to taste.

Ingredients: Vanilla ice cream, Honey
If you are adding ice cream, serve immediately so that the ice cream doesn't completely melt. Add honey just before serving. Use a wide, shallow plate to prevent the syrup from spilling over the plate.
7

Alternative variations: serve with sour curd or natural yogurt instead of ice cream for a lighter version. You can also add some walnuts or toasted almond flakes for crunch (optional ingredients — add as desired).

If you want to present the dessert at a party, prepare the pears in advance, chill them, and before serving, briefly heat the syrup to regain its shine.

Fun Fact

💡

Stewed fruits are a very old way of preparing desserts in Poland — before the era of refrigerators and pastry shops, preserving and stewing fruits in syrup was popular because it allowed for serving a sweet dessert all year round.

Best for

rodzinny obiad wiosenne przyjęcie lekki deser po świątecznym posiłku

Tips

🍽️ Serving

Serve on light plates to contrast with the dark syrup. For effect, add a scoop of vanilla ice cream directly on the pear half; drizzle with syrup just before serving. For a dairy-free version, omit the butter and ice cream, and enhance the syrup with orange juice.

🥡 Storage

Store pears in an airtight container in the refrigerator for up to 3 days. The syrup can be poured into a jar separately and stored for up to a week. To reheat: warm in a pot over low heat, avoiding boiling to prevent the pears from breaking apart.

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