Slow Cooked Spiced Cranberry Poached Pears
- RECIPE MAKES: 4
- PREP TIME: 10min
- COOK TIME: 3 hours 20 min
Place the pears in a slow cooker.
Combine cranberry juice, sugar, vanilla, cinnamon stick and star anise in a jug. Mix.
Pour over the pears, topping up with water to completely cover the pears.
Cover with a disc of baking paper to help keep the pears submerged in the poaching liquid.
Cover and cook for 3 hours on low or until pears are tender.
Use a slotted spoon to transfer pears to a bowl.
Transfer poaching liquid to a large saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 20 mins or until syrup reduces by three-quarters and thickens.
Pour over the pears. Cover with plastic wrap and place in the fridge overnight to chill.
Place pears on serving plates and drizzle with a little of the syrup.
Serving Suggestion:
Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
Any leftover syrup can be stored in the refrigerator and used within 2 weeks.
Top Tip:
Reheat pears and syrup and serve warm. Delicious served with a dollop of cream.
- 4 firm pears, peeled
- 1.5L (6 cups) cranberry juice
- 1/2 cup caster sugar
- 1 tsp vanilla bean paste
- 1 cinnamon stick
- 2 whole star anise
