Spiced Poached Pears

Spiced Poached Pears Recipe
Oxmoor House
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.

Yield:

6 servings (serving size: 2 pear halves and about 3 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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