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Spiced Poached Pears

Oxmoor House
Yield 6 servings (serving size: 2 pear halves and about 3 tablespoons sauce)
This elegant but yummy sweet treat is a slow cooker sensation that is sure to be one of your all-time favorite desserts. Top with crème fraiche and cinnamon, if desired.

Ingredients

  • 6 firm ripe Anjou pears (2 3/4 pounds), peeled
  • 1 (500-milliliter) bottle Vino Santo or other sweet dessert wine
  • 1/2 cup sugar
  • 1/3 cup fresh orange juice
  • 1 (3-inch) vanilla bean, split lengthwise
  • 1/4 teaspoon juniper berries
  • 1 (3-inch) cinnamon stick
  • 6 tablespoons crème fraîche (optional)
  • Ground cinnamon (optional)

Nutrition Information

  • calories 257
  • caloriesfromfat 0.0 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 53 g
  • fiber 6.2 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 7 mg
  • calcium 23 mg

How to Make It

  1. Remove cores from blossom ends of pears, leaving stem end intact. If necessary, cut about 1/4 inch from base of each pear so it sits flat. Place wine, sugar, and orange juice in an oval 5-quart electric slow cooker; stir until sugar dissolves. Scrape seeds from vanilla bean; stir seeds and bean into wine mixture. Add juniper berries and cinnamon stick. Set pears in wine mixture. Cover and cook on HIGH for 3 hours or until pears are tender.

  2. Remove pears from cooking liquid. Cut pears in half. Place pear halves in dessert dishes.

  3. Pour cooking liquid into a sieve over a medium saucepan; discard solids. Bring to a boil; boil 20 minutes or until reduced to 1 cup. Drizzle sauce evenly over pears. Top with crème fraîche and sprinkle with cinnamon, if desired.

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