Slow Cooker Poached Raspberry Pears Recipes

POACHED RASPBERRY PEARS

Steps:

• Mix all ingredients except pears in 10-inch skillet. Add pears.
• Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled.

SLOW COOKER POACHED RASPBERRY PEARS

Steps:

• Combine sugar and juice in pot over medium heat.
• Cook, stirring for 5 minutes till sugar dissolves.
• Place pears in bowl of 5 litre slow cooker.
• Pour over syrup.
• Add the vanilla bean.
• Cover and turn slow cooker to high.
• Cook one hour and fifteen minutes, turn halfway through cooking.
• Add raspberries and cook further 15 minutes.
• Serve.

BAKED PEARS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees. In an ovenproof skillet, combine butter, sugar, ginger, cloves, and nutmeg. Add pears, cut side down; cover with foil. Bake, turning pears over halfway through, until tender when pierced with the tip of a paring knife, about 25 minutes.
• Lift pear halves with a slotted spoon, allowing any juices to drip back into skillet, and divide among four serving plates. Bring liquid in skillet to a boil over medium heat. Add cream; cook until slightly thickened, 1 minute. Stir in raspberries. Spoon sauce over pears; serve.

POACHED PEARS WITH RASPBERRY SAUCE

Steps:

• In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid., In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled. , Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

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.

WINTER POACHED PEARS

Steps:

• Peel pears, leaving stems intact; set aside. Heat water to boiling in 3-quart saucepan; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
• Arrange pears upright and close together in saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
• Remove pears from syrup. Cook syrup over medium-high heat about 25 minutes, stirring constantly, until thickened. Serve sauce over pears.