Pears And Pineapple Poached In Amaretto Crock Pot Recipes

SLOW COOKER SPICED POACHED PEARS

Steps:

• In a 3-qt. slow cooker, mix wine, brown sugar, cherries, cinnamon, star anise and, if desired, peppercorn until blended. Peel and cut pears lengthwise in half. Remove cores, leaving a small well in the center of each. Arrange pears in wine mixture., Cook, covered, on low 4-5 hours or until pears are almost tender. Discard star anise and peppercorn., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth., To serve, remove pears to dessert dishes; drizzle with some of the poaching liquid. Spoon ganache into wells of pears. Top with pine nuts and blackberries. If desired, serve with whipped cream.

CROCK POT POACHED PEARS

Steps:

• Pour juice into the bottom of the Crock Pot.
• Lay pears on their sides in the juice, then add cinnamon sticks.
• Cover and cook on high for an hour or on low for two hours, opening the lid halfway through cooking to turn pears to their other side.
• Use tongs to transfer pears to plates.
• Pour juice through a fine mesh sieve into a saucepan. Add cinnamon sticks and bring to a boil over medium high heat. Boil the pear juice for about 15 minutes, or until you have reduced the volume by about 1/3 to a thin syrup consistency. (I dipped a clean toothpick in before boiling, noting how high the juice came up on the pick. As the mixture boiled down, I would insert another clean toothpick and compare the height of the boiled juice to the original pick)
• Remove the reduced pear syrup from the heat and stir in the walnuts.
• To serve, place pears on plates (1/2 of a large pear or 1 whole small pear), then ladle syrup and walnuts over them.

PEARS AND PINEAPPLE POACHED IN AMARETTO (CROCK POT)

Steps:

• Combine all ingredients in the crock pot. Stir carefully to avoid breaking up the fruit.
• Cover and cook on preferred setting: Low for 3 hours or High for 1.5 hours.

SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES

Steps:

• In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
• Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
• When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.

CIDER POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pear, cut in half and core.
• Add the cider, orange juice, star anise, cinnamon stick and vanilla extract to a small to medium pan.
• Bring to boil, then reduce to a simmer.
• Add the pear halves and poach at a low-medium heat for 10-20 minutes (until you can stick a knife through with no resistance).
• Remove the pear halves when cooked.
• Reduce the rest of the mixture over a medium heat until it is a thicker glaze.
• Serve the pears with a dollop of greek yogurt, a handful of toasted almonds and the glaze.
• Enjoy!

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

SLOW COOKER AMARETTO-POACHED PEACHES

Steps:

• Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
• Serve peaches and sauce over ice cream and top with basil.

PEARS AMARETTO

Steps:

• Peel and halve pears; scoop out core.
• Place in a solution of 1/4 cup lemon juice in 4 cups water.
• Prepare 5 500 ml (1 pint) preserving jars.
• In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick.
• Bring to a boil and simmer 5 minutes.
• Drain pears; add to hot liquid; simmer 5 minutes.
• Remove from heat, add amaretto.
• Place section of cinnamon stick in each jar.
• Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim.
• Remove air bubbles.
• Readjust headspace.
• Apply lids and screwbands.
• Process 500 ml (1 pint) jars in boiling water canner 20 minutes.
• Remove jars from canner.
• Check seals when cool.

PEARS BAKED IN AMARETTO CREAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.