Crockpot Poached Red Wine Pears

Crockpot Poached Red Wine Pears

Crockpot Poached Red Wine Pears – Slow cooker poached pears are a delicious sweet treat and a great way to finish off a nice dinner. In this recipe I use a few different spices and some red wine to poach the pears in. This is probably one of my favorite slow cooker desserts. The tender succulent pears are just a great way to finish your meal off. I personally love to enjoy these with some vanilla bean ice-cream or some double cream.

Now I don’t specify an exact amount of pears as you can add as many or as little as you want. As long as you can get them all into the slow cooker and have them at least partially covered by the poaching liquid. If you have any pears leftover, then keep them in the poaching liquid and store them in an airtight container in the fridge. These will last a few days and are simply amazing for breakfast. I like to cut them up and have them with a bit of muesli.

If you don’t have time for the poaching liquid to boil down and thicken up as shown in the video, then you can try mixing in some corn flour. Make sure you premix the cornflour with some water before adding it to the liquid. This will help prevent lumps. You should find that 1 Tbsp. should be more than enough. Halving the pears will reduce the cooking time by half so if you need dessert sooner rather than later then this is a great way to speed things up.

If you’re not a fan of red wine, then you can replace it with some white wine. You will find the white wine variation will be a bit sweeter but the result will be roughly the same.

Crockpot Poached Red Wine Pears

Crockpot Poached Red Wine Pears

Ingredients

  • 4 Cups red wine
  • ½ cup caster sugar
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 tsp. vanilla essence or vanilla bean paste
  • Pears

Directions

  1. First peel the pears.
  2. Mix the caster sugar, red wine and vanilla in the slow cooker.
  3. Add the cinnamon sticks, pears and the star anise.
  4. Make sure the pears are covered in the wine mixture.
  5. Cook for 4 hours on low or until the pears are nice and tender.
  6. Before you go to serve, scoop roughly a cup of the poaching liquid and transfer to a small pot.
  7. Bring to the boil and cook for about 5-10 minutes or until thickened and syrupy.
  8. Serve the pears with a drizzle of the syrup over the top and if you like, and I do, and a scoop of quality vanilla bean ice cream or some heavy cream.
  9. Enjoy!

NOTES:

  • If you don’t have the time to wait for the syrup to thicken up by boiling it, then a simple cornflour and water mix will thicken it up really fast. Mix in a small bowl 1 tbsp. of water and 1 tbsp. of cornflour and pour this in the syrup that’s in the pot at step 5. It should thicken up really fast, cook this for about 2-3 minutes.
  • If you core and half the pears, then you will only need to cook the pears for half the time.
  • Don’t stress about the sugar not being dissolved at the start. You will find after 4 hours of slow cooking the sugar would have well and truly dissolved into our wine mix.

Thanks so much to Slow Cooking Perfected for this handy video and for the delicious Crockpot Poached Red Wine Pears recipe.

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