Tender, spiced stewed pears with cool yogurt and crunchy speculaas: a simple dessert to round off an autumn evening. Choose whether to stew the pears in pear juice or red wine.
When it gets dark early outside, a dessert with warming spices and soft fruit is just right for a long evening around the table. Cinnamon and cloves add depth to the sweet pears, while cool yogurt and crunchy speculaas provide a lovely contrast. Pear juice makes the dish softer and fruitier; red wine gives it a fuller, less sweet flavor. That way, you can easily choose what best suits the rest of your meal.
Peel the cooking pears, leaving the stems on. If needed, cut a small slice from the bottom so they can stand upright.
Place the pears in a suitably sized pan. Pour in the pear juice or red wine and add the sugar, cinnamon stick, cloves and lemon peel.
Bring the liquid gently to a boil. Turn the heat to low, place the lid slightly askew on the pan and simmer the pears gently for 60 to 90 minutes. Carefully turn them halfway through. They’re ready when a knife slides in easily.
Remove the pears from the pan with a slotted spoon. Discard the cinnamon stick, cloves and lemon peel. Keep the pears warm while you make the crumbs.
Coarsely crumble the speculaas cookies. Melt the butter in a frying pan over low heat, add the crumbs and cook for 2 to 3 minutes, stirring regularly, until crunchy. Leave them to cool briefly.
Divide the yogurt among four bowls or plates. Place a stewed pear in each bowl and sprinkle with the speculaas crumbs. If you like, spoon a little of the cooking liquid over the top.
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