Slow Cooker Poached Pears

Wednesday 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
: Low
Serves 4

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. 1. Combine the brown sugar, cinnamon, and juice in a 4-quart slow cooker, stirring to dissolve the sugar.
  2. 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. 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. 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

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