Stewed pears with Van Wees Blackcurrant gin


  • 1.5 kilos of Gieser Wildeman pears
  • 75 grams of sugar, possibly half a slice of palm sugar
  • 1 tablespoon of honey
  • 1 cinnamon stick
  • 2 cloves
  • 2 pieces of orange peel
  • 10 grams of Van Wees Cinnamon esprit
  • 300 ml of Van Wees Blackcurrant gin (Bessenjenever)


Peel and core the pears. Bring the pears with the berry genever, herbs, orange peel and esprit to boil. Let the pears simmer over low heat until soft. Shake every now and then. Finally add the sugars and shake well.