Stewed pears in Bockbier

  • Dessert
  • 4 Persons
  • 40 min


  • 6 firm dessert pears
  • 1 lemon
  • 2 star anises
  • 2 x 35 grams soft light-brown sugar
  • Handful ripe blackberries
  • 3 tablespoons walnut oil
  • 4 small balls of cream ice

2 bottles La Trappe Bockbier (7%)

More about La Trappe Bockbier (7%)


  • Peel the lemon thickly and then squeeze out the juice.
  • Add the beer with 35 grams of soft brown sugar, the lemon peel and the star anise in a pan and bring to the boil.
  • Continue to cook it for about 15 minutes until the beer has been reduced to half its volume.
  • Meanwhile, peel the pears, but leave the stem.
  • Place the pears close to each other in a suitable pan.
  • Sieve the beer.
  • Mix in the rest of the soft brown sugar and the lemon juice and continue to cook on a low fire for 20 minutes until the pears are soft.
  • Carefully remove the pears from the pan and let them leak out on a dry tea towel.
  • Continue to cook the beer on a high fire until it’s reduced to approximately 3/5 dl. Place 4 pears, cooled down to lukewarm temperature, on 4 cool plates.
  • Cut 2 pears in half and cut out the core, if necessary with a melon baller, and fill the holes with a blackberry.
  • On each plate, place half a pear and add some blackberries to the plate.
  • If you want, add a scoop of cream ice to the pears and pour the reduced beer syrup around it. Enjoy!

Recipe from N Klein Kalvenhaar