Welcome to my Food Adventure
To rediscover real food, regain the habit
of cooking from scratch with locally sourced
ingredients, and free myself from the
banality of the supermarket.

How it began.
Member Login
Lost your password?
Not a member yet? Sign Up!

Slow Cooker Poached Pears

September 22, 2019

Not so much a recipe as a general idea. I will post a recipe at a later date, when I have finished experimenting.

I had long believed that pears needed to be ripening before you can do anything with them. In fact I just checked a few websites that indicated that to cook pears, they should be ripe.

But I came across a recipe by Delia Smith which indicated that unripened pears could be poached.

Her recipe used Marsala wine and gentle poaching on the stove. I didn’t have any wine, but I had plenty of pears, and I decided to opt for using a slow cooker; in this case my little Lakeland Mini Multicooker, which is great for cooking just 1 or 2 portions of anything.

I started by peeling two pairs. Due to the size and shape of the Multicooker, I decided not to go for the classic “Poached Pear with Stem” look, and I topped and tailed the pears, and then cut them in half. (Note to self: for future cooks, quarter, and cut out the fibrous core – it wasn’t nasty, but the dish will benefit.)

My first thought was vanilla, and although I have vanilla extract in the cupboard – I may even have a tired pod in a jar somewhere – I also have a bottle of vanilla syrup next to my coffee machine, so I started with a good spash of that. Then I needed something for a poaching liquid. I have some nice Belvoir Ginger Cordial, and this seemed a good combination. So I made up half a pint of diluted drink, and added that to the pears and syrup. I then stirred in two tablespoons of sugar and a broken cinnamon stick.

The Multicooker runs hot as a slow cooker, the equivalent of a normal slow cooker’s “High”, so I set it for the default 4 hours.

After just over an hour, the smell was incredible. I opened the Multicooker to look at the pears, and a knife went into one of them without effort. I cut off a small piece to taste. It was so nice I dished up a pear-half there and then, but left the others cooking.

It was a little firmer than a poached pear should be, but still very pleasant in terms of texture, and the taste was wonderful. I got the taste of the vanilla, the cinnamon and the ginger, but also very much the pear. By the time I had finished the half, the rest had been in for a total of an hour and a half, so I dished them up. They were even better.

However, as I clearly had a good syrup going in the Multicooker, I prepared another two pears and put them in, this time opting for the minimum cooking time the Multicooker allows – 2 hours.

The 2 hour cooked pears were brilliant, so that is now my “poached pear” setting.

I am so pleased with this experiment. I am not sure if any pears will survive to be ripened. I may just cook the lot and freeze them.

One Response to Slow Cooker Poached Pears

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.