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Stewed Pears

Stewed pears simmered with sugar, lemon, cloves, and cinnamon, served with optional brandy and custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Stewed Pears

Ingredients

Directions

Prepare the pears

  1. Peel and halve the pears, leaving the stems on and scooping out the cores.

  2. Place the pears in a saucepan, stems uppermost, and add enough water to cover them.

  3. Add sugar, cloves, cinnamon, and lemon juice to the saucepan.

Cook and serve

  1. Cover and simmer gently until the pears are tender, checking for doneness based on the fruit quality.

  2. Carefully remove the pears from the saucepan.

  3. Arrange the pears on a serving dish.

  4. Boil the remaining syrup until thick.

  5. Strain the syrup.

  6. Let the syrup cool slightly.

  7. Pour the syrup over the pears.

  8. Stir in brandy for added flavor (optional).

  9. Color the syrup with cochineal or beet slices if desired (optional).

  10. Serve with cream or boiled custard.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Pear + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: anethole (sweet, anise).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pear + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pears
Provide the main fruit body that softens and absorbs the syrup as it simmers.
Sugar
Sweetens the syrup and thickens it as it boils down.
Lemon juice
Adds acidity that brightens the sweetness and helps the fruit keep its colour.

The step that matters

Simmer gently until tender. Vigorous boiling breaks the pear halves apart and makes the syrup cloudy, so a gentle simmer keeps the fruit intact while it softens.

Swap the lemon

How well each one fits the dish's main ingredients (pear, sugar, clove, cinnamon, brandy, cream):

  1. Vanillafits better
  2. Applefits better
  3. Quincefits better
  4. Lemonthe original

Fit is the average pairing score against pear, sugar, clove, cinnamon, brandy, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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