Poached Pears

Poached Pears

Ingredients:
4 to 6 ripe pears, peeled, halved, and cored
1 cup red wine
3/4 cup granulated sugar

Directions:
1 (3-inch) cinnamon stick
2 (3-inch) strips orange zest
1. Arrange pears in the slow cooker; cut them into quarters, if necessary, to make them
fit. Combine wine and sugar in a mixing bowl. Stir well to dissolve sugar, and pour
mixture over pears. Add cinnamon stick and orange zest to the slow cooker.
2. Cook on Low for 4 to 5 hours or on High for 2 to 21/2 hours, or until pears are
tender when pierced with the point of a knife. Remove and discard cinnamon stick and
orange zest. Allow pears to cool in poaching liquid, and serve warm or chilled.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered.
Variations:
Substitute sweet Marsala for the red wine, and reduce the amount of sugar to 1/2
cup.
Substitute white wine for the red wine, substitute lemon zest for the orange zest,
and omit the cinnamon stick.
Substitute ripe peaches or white peaches for the pears.
An easy way to core halved pears and apples is with a melon baller. The shape is efficient, and it leaves
a neatly formed round hole.
Baked Stuffed Apples
Baked apples are appreciated in every country, and this Italian version includes some
crunchy nuts and flavorful biscotti as part of the stuffing.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a
medium slow cooker