Easy Crockpot Pear Sauce Recipes

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SLOW-COOKED GINGERED PEARS



Slow-Cooked Gingered Pears image

My slow cooker allows me to serve a heartwarming dessert without much effort. Topped with caramel sauce, these tender pears feature a surprise filling of nuts and brown sugar.-Catherine Mueller, St. Paul, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 4h35m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup finely chopped crystallized ginger
1/4 cup packed brown sugar
1/4 cup chopped pecans
1-1/2 teaspoons grated lemon zest
6 medium Bartlett or D'Anjou pears
2 tablespoons butter, cubed
Optional: Vanilla ice cream and caramel ice cream topping

Steps:

  • In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each. , Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until tender. Serve with ice cream and caramel topping if desired.

Nutrition Facts : Calories 263 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 6g fiber), Protein 1g protein.

EASY CROCKPOT PEAR SAUCE RECIPE



Easy Crockpot Pear Sauce Recipe image

Easy to make pear sauce recipe that is great for canning. Made with no added sugars, just simply delicious.

Time 13h

Number Of Ingredients 6

5 lbs Pears (Ripe Barlett pears are the best)
1/4 water
2 Tbsp Lemon Juice
1 Tbsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg

Steps:

  • Peel, remove seeds and roughly chop pears.
  • add water & lemon juice.
  • Cook on low in crockpot for 8-10 hours.
  • Check for tenderness of pears. If they are very tinder take a potato masher to mash to the chunky sauce level. Or for a smoother sauce use an immersion blender until smooth.
  • Add your spices.
  • Cover, turn off your crockpot and let them cool.
  • If canning this is a perfect time to get your canning supplies ready.
  • If not canning wait until they cool, then eat or store in the fridge until ready to eat, use within a week.
  • If canning fill either 2 clean quart jars or 4 clean pint jars.
  • For pressure canning put clean sterilized lids and rings on to hand tightness. Put jars in canner with manufacturer's recommended directions.
  • Then can at 6 lbs of pressure for 10 minutes.
  • For water bath canning follow directions for canning an apple sauce or apple pie filling recipe.

Nutrition Facts : Calories 165 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 9 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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