Christmas cooking doesn’t have to be rich and heavy, full of sugar and fat. I love a lush sugary treat but sometimes it’s also nice to have a light fruity dessert like these Slow Cooker Chardonnay Poached Pears. The recipe and the wine were supplied by Eisberg wines and I’ve replicated the recipe in its original form below. However, I used my Slow Cooker to poach the pears instead of a pan on the stove. I’ve added the slow cooker instructions below the stove recipe. I would also recommend removing the core of the pear from the base which is not mentioned in the original recipe.
I stopped drinking alcohol for ‘Stoptober’ and carried on into November, I did have one glass of wine when I was out for dinner recently, but really didn’t want any more. I’m definitely on the look out for alternatives to wine, but I’m afraid this one didn’t do it for me. I’m not a huge fan of Chardonnay and found that this non-alcoholic version was not dry enough for me, however it was very good in the recipe.
Using your Slow cooker to poach pears makes it really easy. In this recipe, the pears poach gently in wine, honey, and spices.
- 4 pears
- 500 ml Eisberg or other Chardonnay
- 2 tbs honey
- 1 whole vanilla pod, split almost all the way lengthways
- 1 cinnamon stick
- 1 orange zest and juice
- little orange zest and juice
- 2 tbsp mascarpone cheese
- 1 tsp icing sugar
Find a saucepan in which the pears will sit neatly with their stalks up and without too much room around them. Peel the pears but keep the stalks attached and set aside.
Pour the Chardonnay wine into the pan and add the honey, vanilla pod and cinnamon stick. Using a vegetable peeler, peel most of the zest into the pan,
Remove the rest of the orange zest using a zester or grater and set aside for the mascarpone.
Squeeze most of the juice from the orange into the pan but keep teaspoons for the mascarpone.
Turn on the heat and stir gently until the honey has dissolved then add the pears. Simmer very gently for 15-20 minutes until the pears are tender then remove them onto a plate.
Turn up the heat to high and boil the liquid until reduced and thickened to a glossy syrup, which will take about 10 minutes.
Meanwhile place the mascarpone into a small bowl and stir in the reserved orange zest and juice with the icing sugar
Serve the pears with extra syrup poured over and a dollop of orange mascarpone on the side.
- To poach the pears in your slow cooker, follow the directions in the recipe placing the pears, wine, honey and spices.
Set the slow cooker to high and cook, covered, until the pears are tender and easily pierced with the tip of a knife, about 1 to 2 hours.
I didn't make the orange mascarpone, but instead served the pears with vanilla ice cream.
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