Slow Cooker Poached Pears in Red Wine Print Page

Slow Cooker Poached Pears Recipe

Mix the red wine, sugar, and vanilla in the slow cooker.
Add the cinnamon sticks, star anise, and the pears. Make sure the pears are covered in the wine mixture.
Cook for 4 hours on low or until the pears are nice and tender.
Before you go to serve, scoop roughly a cup of the poaching liquid and transfer it to a small pot. Bring to the boil and cook for about 5-10 minutes or until thickened and syrupy.
Serve the pears with a drizzle of the syrup over the top.

If you don’t have the time to wait for the syrup to thicken up by boiling it, then a cornstarch and water mixture will thicken it up fast. Mix in a small bowl one tablespoon of water and one tablespoon of cornflour and pour this in the syrup that’s in the pot at step five. It should thicken up fast, cook this for about two to three minutes.
You can replace the vanilla essence for vanilla bean pods. It's slightly more expensive, but you will certainly notice the difference.
If you decide to core and halve the pears, then you will only need to cook the pears for half the time.
Don’t stress about the sugar not being dissolved at the start. You will find after four hours of slow cooking that the sugar would have well and truly dissolved into our wine mix.

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