Slow Cooker Caramel Maple Pears Recipes

SLOW-COOKER CARAMEL-MAPLE PEARS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place pears upright in cooker. (If all pears do not fit in bottom of cooker, place remaining pears suspended between 2 others in cooker.)
• In small bowl, mix ice cream topping and syrup; pour over pears.
• Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes.
• Remove pears from cooker; place upright on serving plate or in individual dessert dishes. Spoon about 1/4 cup topping mixture over each pear; sprinkle with lemon peel.

SLOW COOKER MAPLE COUNTRY STYLE RIBS

Steps:

• Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

CARAMELIZED PEARS

Steps:

• Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

SLOW-COOKER MAPLE-SAUCED PEARS

Steps:

• Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
• Mix remaining ingredients except cornstarch and orange juice; pour over pears.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
• Remove pears from cooker; place upright in serving dish or individual dessert dishes.
• Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW-COOKED GINGERED PEARS

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.

CROCK POT MAPLE-SAUCED PEARS

Steps:

• Peel pears.
• Core pears from bottom, leaving stems attached.
• Place pears upright in slow cooker.
• Mix remaining ingredients except cornstarch and orange juice; pour over pears.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
• Remove pears from cooker; place upright in serving dish or individual dessert dishes.
• Mix cornstarch and orange juice; stir into sauce in cooker.
• Cover and cook on high heat setting about 10 minutes or until sauce is thickened.
• Spoon sauce over pears.
• **Use 1/4 cup honey instead of the maple syrup for a change of pace.

SLOW COOKER CARAMEL APPLE BUTTER

Steps:

• Combine apples, brown sugar, cinnamon, allspice, salt, and cloves in a slow cooker.
• Cook on High until apples are tender enough to easily mash with a fork, 3 to 5 hours. Puree apple mixture with an immersion blender until smooth.
• Microwave unwrapped caramels in a microwave-safe dish until melted, about 30 seconds. Add to slow cooker and cook for 1 to 2 hours.
• Inspect ten 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
• Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.