Spiced Poached Pears

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 53g
  • Fiber: 6.2g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 7mg
  • Calcium: 23mg

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. 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. 2. Remove pears from cooking liquid. Cut pears in half. Place pear halves in dessert dishes.
  3. 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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