Slow-Cooker Red-Wine Poached Pears

Firm Bosc pears gently take on dry red wine, orange, and warming spices in the slow cooker, then meet a glossy reduced syrup and cool mascarpone.

215 min

6 servings

Whole red-wine poached pears glisten with spiced syrup beside a spoonful of mascarpone.

Ingredients

6 firm Bosc pears

1 (750 ml) bottle dry red wine

1/3 cup granulated sugar

4 wide strips orange peel (from 1 orange)

1 cinnamon stick

2 whole star anise

1 tsp vanilla extract

1 tbsp lemon juice

1/8 tsp fine sea salt

1 cup mascarpone

Equipment

5- to 6-quart oval slow cooker · Vegetable peeler · Fine-mesh strainer · Slotted spoon · Small saucepan · Shallow serving dish

Protect the pear shape

Pears are ready when a thin knife meets slight resistance; extra-soft fruit can split during lifting.

Choose the temperature

For chilled service, cool the pears in a little strained poaching liquid and cool the reduced syrup separately.

Prepare the fruit and liquid

01. Peel the Bosc pears with stems intact, trim only if needed to help them stand, and brush the surfaces with lemon juice.

02. Stir dry red wine, granulated sugar, orange peel, cinnamon, star anise, vanilla, and salt together in the slow cooker until the sugar begins to dissolve.

Poach without losing shape

03. Set pears in one layer and roll them gently in the liquid so their surfaces are coated before covering.

04. Cook on LOW and turn the pears once; stop when a thin knife meets slight resistance and the fruit still holds its shape.

Strain and choose service

05. Lift each pear with a slotted spoon and support its base to preserve the stem and shape.

06. Strain the wine into a saucepan, removing the orange peel and whole spices before reducing.

Reduce and plate

07. For chilled service, cover the pears with a little strained liquid and refrigerate until cold; keep warm-service pears covered on WARM.

08. Simmer the remaining strained liquid until it turns glossy and coats the back of a spoon, then cool it separately for chilled service.

Serve with mascarpone

09. Stand pears on plates or a platter and spoon the syrup over them without flooding the base.

10. Serve warm or chilled with mascarpone alongside to balance the fragrant wine syrup.