Slow Cooker Poached PearsWednesday August 24, 2011
For a more sophisticated version, red or white wine may be substituted for the white grape or cranberry juice. You can use any pear you like, such as Bartlett or Anjou, but I find that Boscs hold up best when prepared whole.
Slow Cooker Size: 4 quart
Cook Time: 3 to 4 hours
Recipe: Slow Cooker Poached Pears
- 1⁄3 cup firmly packed light brown sugar or a natural sweetener
- 1 teaspoon ground cinnamon
- 2 cups white grape juice or cranberry juice cocktail
- 4 just-ripe pears
- Juice of 1 lemon
- 1. Combine the brown sugar, cinnamon, and juice in a 4-quart slow cooker, stirring to dissolve the sugar.
- 2. Remove the peel from the top half of the pears, leaving the stem end intact. Rub with the lemon juice to prevent discoloration. Cut a slice off the bottom of the pears so they stand evenly. Arrange the pears upright in the slow cooker. Cover and cook on Low for 3 to 4 hours, until the pears are just tender. Do not overcook.
- 3. With a slotted spoon, remove the pears to a plate to cool. Turn the heat setting on the cooker to High and cook, uncovered, to reduce the poaching liquid by half. Pour the reduced liquid into a heatproof bowl and let it cool.
- 4. To serve, arrange a whole poached pear on a small plate and drizzle it with the reduced poaching liquid. Serve at room temperature for the best flavor.
Diet type: Vegetarian