Slow cooking pears in red wine sauce
Slow cooked pears with rich red wine sauce
Poaching… doesn’t that also mean illegal taking of plants and animals? Why then is a technique very often used in the kitchen also called poaching? It’s weird isn’t it? I just realized that as soon as I started writing this post… I do seem to be on a poaching roll lately as this is the third time in under two weeks that I’ve made a recipe where I am poaching pears in one way or the other. The funny thing is that all three times the end result was entirely different. I’ve poached different kinds of pears to which obviously has a big impact on the final flavor. But today I will be sharing how I fared with my brand new slow cooker!
Slow cooked and gorgeous
I’ve always been intrigued by a slow cooker but up till now had never had the change to try one out in real life, so when it arrived yesterday I got all excited and started searching for recipes and on how to use this great tool in a proper way and wow, I’m impressed at the many ways you can use a slowcooker. Apparently you can even bake a bread in them or a cake! For now I figured I should start with something fairly simple. To get a feel for the machine, see what it does and how it works, before I move on to more complicated dishes. What I totally love about it, is that you can put all the ingredients in it, turn it on, leave it to do it’s thing for a couple of hours and when you come back home your meal is cooked. Now that my friends is what I call try magic!
I can’t wait to try it out with a large piece of meat and vegetables. I have just the thing in the freezer from my meat course so that’ll be interesting. But let me start by saying that these pears are totally gorgeous and the sauce that goes with it is great. Not only in combination with these pears but this is a perfect red wine sauce. Luscious and very rich. Se how it shines?
We’re not yet into the full Christmas test-cooking mode but for starters; this would definitely make a really good Christmas dessert! The recipe is originally from the Dutch blog of Levine. O and did I mentioned that this dish, together with the main still fell under the Living Leaner budget??
On top of that I was visited by the Fairy Hobmother yesterday! In this month believing in a little magic in our lives is certainly not wrong and I was happily surprised when the Fairy Hobmother gave me a fantastic Amazon giftcard to spend as I wanted! Now how’s that for good luck in these expensive months! Now if you believe in a little magic then leave a comment here on this post and you might be visited by the Fairy Hobmother too!
Slow cooked pears in red wine sauce
Yield: 4
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs and 10 mins
By slow cooking all the flavors have the chance to develop fully resulting in a luscious and rich dessert
Ingredients:
- 1 bottle of fruity red wine
- 150 gr sugar
- 3 tbsp honey
- 1 cinnamon stick
- 2 staranis
- 2 kardemom pods, crushed
- 1 vanilla bean, split open
- one strip of lemon peel
- 2 cloves
- 2 black peppercorns
- 1 kilo small pears (I used Wilder Giesseman pears)
- juice of 1 lemon
Directions:
- Peel the pears, leave the stalk on. Cut a small slice of the bottom so they will remain standing. Put the pears through the lemon juice to prevents discoloration.
- Pour the wine in the inside pan of your slowcooker, add sugar, honey, cinnamon, staranise, cardamom, vanillabean, lemonpeel, cloves and peppercorns. Put the lid on the slow cooker and turn on to high for about 30 minutes. Stir every now and then until the sugar is dissolved.
- Put the pears into the pan and heat on high for about 2 to 4 hours depending on the size of your pears until they are done.
- Take the pears out of the pan with a slotted spoon and put them in a bowl. Pour the wine into a saucepan and leave to cook on high heat for about 5 to 10 minutes to reduce down. Make the sauce thicker with a little cornstarch, diluted with a bit of water. Put the pears into the liquid and leave to cool
ofcourse you can also prepare this in a regular pan but it might be going much quicker in that case. Leave the fire as low as possible.
Recipe from Levine van Doorne
Slow poached pears
Disclaimer ; the slow cooker was provided to me by Tesco but all opinions are my own!
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
The poached pears look gorgeous with that red colour. I’ve never try poach pear before but I’d love to try it for sure as I just bought a slow cooker not long ago:) Thanks for sharing!
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Simone (junglefrog) — November 13th, 2011 at 18:20
O great Ann! I already love my slow cooker. Can’t wait to try out more recipes with it..
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Wow- is that photo ever an attention grabber Simone!
The red syrup is just gorgeous and really do love poached fruit, pears in particular.
When we lived in the US, we had an old Chambers gas stove and it had a cavern that you could drop in a old cast iron pot and leave it on all day cooking away whilst you went to work. I loved that little stove.
Hope you are enjoying your weekend Simone.
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Simone (junglefrog) — November 13th, 2011 at 18:22
And did you believe that I stayed under the 10 euro with this dessert (which includes some mascarpone) and the main which I will write about later..
That must be similar to the stoves we have here that are called Aga cooker. They stay on all day, heating the house in the process. We don’t have one (they’re wildly expensive to get) but are really popular for people with big houses..
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Beautiful! Gorgeous! I want!
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Wow, your pears look amazing with that luscious sauce!
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Simone (junglefrog) — November 13th, 2011 at 18:22
Thanks Miriam!
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I want to eat it one now! The syrup by itself must be heavenly!
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Simone (junglefrog) — November 14th, 2011 at 15:03
It is actually and I think this same syrup will also be really really good as an accompaniment to meats or other dishes..
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Beautiful visually and gustatively speaking! That last shot is incredible.
Cheers,
Rosa
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Simone (junglefrog) — November 14th, 2011 at 15:03
Thanks so much Rosa!
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These are stunning! I’m amazed at how you caught that sauce dripping like that. I just picked up some pears and red wine – these might have to be on the menu this week.
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Simone (junglefrog) — November 14th, 2011 at 15:04
O you should definitely try this. Totally delicious!
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I think the slow cooker is the greatest invention ever—it just takes some experimenting to find recipes that don’t come out overcooked and gloppy. I just saw your pears on foodgawkder, and my eye went right to them, they’re spectacular.
I made a version of your Orange Poppy Seed cake the other day, I loved it but mine didn’t release from the pan well. I am going to make it again, with another pan!
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Simone (junglefrog) — November 14th, 2011 at 15:15
Did you make sure you greased the tin in all the nooks and crannies? I greased it extensively with butter and then dust the tin as well with flour. Make sure the entire inside of the tin is done well and then you should theoretically have no issue with getting it out. It happens to me on occassion too but usually the reason is because I was trying to grease the tin too quickly!
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This looks more than delicious.
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Simone (junglefrog) — November 14th, 2011 at 15:16
Thanks so much Mila!
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Wow, amazing pictures!
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Simone (junglefrog) — November 14th, 2011 at 15:16
Thanks Jane!
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O wat heerlijk: een slow cooker of crockpot. Ik heb er een en het is fantastisch. Kijk naar het kookboek van Catherine Atkinson “Het slowcooker kookboek”. Ik maakte daaruit een paar dagen geleden ‘Kip Fricassee’ voor negen personen, geen omkijken naar. Gefeliciteerd, en we wachten op meer ervaringen!
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Simone (junglefrog) — November 14th, 2011 at 15:17
Hoi Hans! Dank je wel voor de tip van het boek. Ik was inderdaad nog op zoek naar een goed boek met leuke recepten voor de slowcooker. Kan natuurlijk online wel het nodige vinden maar een boek vind ik dan altijd leuker om door te bladeren!
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What a gorgeous dish! I love that vibrant color from the red wine penetrated into the pears….hm….must be delicious! I’ve never pouch fruit before and your pictures and descriptions are my motivation and inspiration to give that a try. Thanks for sharing.
Congratulations on your visit by the Fairy Hobmother! Yes, gotta believe in fairy and fairy tales sometimes. What a perfect timing to be visited by the Fairy Hobmother! It must be like Christmas comes early.
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Simone (junglefrog) — November 14th, 2011 at 15:18
Thanks so much Amy. I hope you try out to poach fruit as that is totally lovely! I can highly recommend it!
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Wow, since we eat with our eyes first, I’d say you have a winner purely on appearance alone. These pears are stunning!
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Simone (junglefrog) — November 14th, 2011 at 15:18
It does look pretty chic doesn’t it?
I’m thinking of making this for christmas as well..
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beautiful wonderfully done
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Simone (junglefrog) — November 14th, 2011 at 15:18
Thank you!
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This is exactly how I make them.I use pears from my garden which are small and hard(only soften if cooked) adn have no name;) But yummy as these here;)
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Simone (junglefrog) — November 14th, 2011 at 15:19
The pears I used are indeed also only edible when cooked. I actually do like to poach ‘regular’ pears as well as the flavors are totally different.
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I ♥ when we make recipes with the same ingredient but take a completely different approach.
the dripping sauce looks gorgeous and the color of the pears is SO fall!
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Simone (junglefrog) — November 14th, 2011 at 15:31
Isn’t it funny? Your recipe was indeed entirely different but equally delicious! Love the idea of roasting the pears!
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So so pretty!
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absolutely stunning photography!
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Simone (junglefrog) — November 14th, 2011 at 15:31
Thanks Alana!
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Wow, I LOVE the way you have the sauce dripping down those beautiful pears!!! I just want to reach into my screen and grab one as I adore poached fruits.
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Simone (junglefrog) — November 14th, 2011 at 15:32
Thanks jennifer. I agree; poaching fruit seems to bring out there natural sweetness even more. Not for all fruits but pears are fantastic poached!
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The pear looks and sounds delicious and I have to say that your photography is phenomenal! Wow!
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Simone (junglefrog) — November 14th, 2011 at 15:32
Thanks Renata!
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Love the looks of the red pears. Your photos are amazing as always!
The vivid red color alone makes it a perfect dessert for Christmas! Lovely!
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Simone (junglefrog) — November 14th, 2011 at 15:33
Yes, it is indeed perfect for Christmas. I am already thinking of what I should combine them with. I used a mascarpone cream now but really they don’t need much in terms of additional ingredients.
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Just found you on erecipecards – and I HAD to come by and tell you that these are gorgeous! So glad to have found your blog.
I’ll definitely be back!
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Simone (junglefrog) — November 14th, 2011 at 15:34
Thanks Shelby and welcome to my blog..
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My hubby is really getting into using our slow cooker more often — he made 3 recipes in the crockpot last week alone. I agree that the pears are gorgeous — too delicious to eat
Congrats on your visit by the Fairy Hobmother!
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Simone (junglefrog) — November 14th, 2011 at 15:35
And maybe the Fairy Hobmother will visit you too.. You never know! I love the crockpot definitely. I am still figuring out what is best to cook in it but the possibilities seem to be endless!
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What a beautiful photo. I’ve never poached pears, but have purchased them from Whole Foods for a dinner party dessert. They are indeed impressive and tasty. I have no idea what staranis is, I’ll have to Google it. Thanks for sending along this recipe. Bookmarked!
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Simone (junglefrog) — November 14th, 2011 at 15:36
Thanks Lea Ann. O I see you googled the star anis. I use it quite a lot as I love the flavor it ads to desserts and sauces. Not sure how it is in your part of the world but here it’s fairly easy to find in dried form (which is how you would use it most)
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ok I’ve Googled …. Star Anis. I do know what that is.
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Gorgeous, gorgeous photo! The way the highlights catch in the sauce and make it glisten is what really sells it. Man, you sure do make a simple poached pear look irresistible and novel all over again!
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Simone (junglefrog) — November 14th, 2011 at 22:24
Haha… yes, it looks now like a really posh pear, now does it not..;)
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I am so happy the Fairy Hobmother visited you!! I was so excited when she visited me! These pears look extraordinary. The syrup says it all. I don’t even have a slow cooker anymore as I have two ovens and they both go as low as 170 F – so I slow cook in them… but, can see that this is more costly when doing a small amount. After reading this recipe, you have me hooked and I will have to invest again, in one!
Valerie
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Simone (junglefrog) — November 14th, 2011 at 22:25
I was really happy when the Fairy Hobmother visited too Valerie! Totally forgot about it too..
Our oven doesn’t go as low and then it won’t be the same as a slow cooker as I can’t see it working the same way, but then again; I never tried…
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I don’t even know what pulled me here after dinner, even if I was fighting the urge. LOVE LOVE LOVE poached pears and I have told that a million times. The red sauce is stupendous! I need to do this.
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Simone (junglefrog) — November 15th, 2011 at 08:52
Yes you should..
It’s really really tasty!
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The recipe says to simmer the sauce for 0 minutes:) i know its a typo.. just letting u know. ( I have never used corn starch to thicken the syrup for poached pears.. a need to try again).
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Simone (junglefrog) — November 15th, 2011 at 08:52
O thanks for pointing me to that mistake Soma… ! it’s changed now!
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OH! MY! WORD!I think I love you…..I adore poached pears and yours are the sexiest I have ever seen! I use my slow cooker quite a bit in the winter months. This is a stunning way to use it! xxxxx
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Simone (junglefrog) — November 15th, 2011 at 16:55
Haha… Glad you love me Colleen…
Yes I adore poached pears as well… Sooo good! If you have any other good slow cooker recipes please let me know as I am just starting to use it!
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Oh..wow..that pears is so lucky to get poached in the most wonderful way…does it know how sexy it looks
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Simone (junglefrog) — November 15th, 2011 at 16:55
I have one left in the fridge; I will ask him (or her?) if he knows how sexy he is..lol
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Oh Simone!! Those PICTURES!! Absolutely wonderful. I have a sort spot for pears poached in red wine as my mom used to make them all the time and I love them to this day.
Re the 2 meanings of poach:
Poach in the sense of stealing animals derives from Middle French pocher “to thrust, poke” – possibly by extension of the fact that you thrust yourself onto somebody else’s property to kill and steal their animals.
Poach in the sense of cooking in liquid derives from Old French poché, which in turn is derived from pochier (12c.) meaning literally “put into a pocket” (as the white of an egg forms a pocket for the yolk when an egg is poached)
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Simone (junglefrog) — November 15th, 2011 at 16:56
Aha.. thanks for the poaching explanation Jeanne! For a minute there I was getting confused why that would be the same name!
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I have never seen a more stunningly gorgeous picture of a poached pear. My jaw dropped and I couldn’t help but let out a “you have got to be *beeping* kidding me” when I saw the first one appear on my computer screen. I am in total awe of your skills, Simone.
In.total.awe!
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Simone (junglefrog) — November 15th, 2011 at 17:52
You’re too sweet Sonia… It was the mad skills of the pear that made it all possible…
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Oh, that looks lovely!! Would it work with any type of fruity wine? Would a sweeter or tart wine work better, do you think?
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Simone (junglefrog) — November 19th, 2011 at 11:43
He Faith, I think a sweet wine works better then a tart wine in this. It’s a dessert after all. I think that any nice fruity wine would be ok to use, but I have only used the one type so not entirely sure if that is true..
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Just beautiful.
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Simone (junglefrog) — November 19th, 2011 at 11:45
Thanks Joy!
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OMG, Simone…those are the most beautiful poached pears I’ve ever seen, and the fact that you made them in a slow cooker is making me giddy, as I’ve been fiddling around with mine lately. If I can turn out pears half as beautiful and undoubtedly tasty as yours, in my slow cooker…I’ll be thrilled!
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Simone (junglefrog) — November 19th, 2011 at 11:44
I’m sure you can! I have only used the slowcooker once so I’m interested to see what else I can turn out..
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