Pears And Pineapple Poached In Amaretto Crock Pot Recipes

AMARETTO POACHED PEARS RECIPE

Steps:

• Make the poaching liquid: In a large pot combine 3 cups water, 1 cup sugar, 2-3 tablespoons lemon juice, 1 cup liqueur of choice, 2 tablespoons vanilla extract, 1 star anise (optional) and 1 cinnamon quill (optional). Bring mixture to a boil.
• Prepare pears: While the mixture is coming to a boil, peel the pears leaving the stems on. If using for a tart, you can split the pear in two, then remove the core.
• Poach the pears: cut a parchment paper slightly smaller than the inside of the pot in which the pears will be poached. Now cut a small hole in the middle of the cutout. Add the pears to the poaching liquid and cover with a round cutout pressing it slightly to touch the liquid and pears. This will help to keep the pears submerged in the liquid, which will prevent them from browning. Simmer until the pears are soft and easily pierced with a knife, ~10-30 minutes or until they're transluscent and easily pierced with a knife. The pears should be cooked, but not overcooked. Overcooking will cause them to become too soft and fall apart, while not cooking them enough will not allow the flavor to permeate the pears.
• Leave the pears in the poaching liquid for a couple of hours until ready to serve, or better yet overnight. This will allow the pears to be completely infused with the flavored syrup.Tip: this recipe contains no alcohol as it evaporates during cooking.
• Serving suggestion - the pears can be served warm or cold. To serve warm, warm up the pears with the poaching syrup until desired temperature. When ready to serve, transfer the pears to a rimmed serving dish, pour a little bit of poaching liquid over the pears, and sprinkle with chocolate curls. The pears can be served with ice cream, alongside a cake, with oatmeal, granola & yogurt, or drizzled with caramel or chocolate ganache.
• Microwave a chocolate bar for about 15 seconds, in 2-3 second intervals. You want the chocolate bar to become a little warmer than room temperature. This will make it easier for the chocolate curls to form without crumbling into shards. Now use a paper towel to get a better grip on the bar, next using a vegetable peeler run it along the rib of the bar producing beautiful chocolate curls.
• To store - cool to room temperature, then transfer to a covered container and refrigerate until ready to serve.

SLOW COOKER AMARETTO POACHED PEARS

Steps:

• Optional: halve and core the pears. Cut the bottom off the pears so they'll sit nicely when served.
• Combine all ingredients in a 3 1/2 or 4 quart slow cooker, laying the pears on their sides to cook.
• Cover and cook until pears are very tender. Low takes about 4 to 5 hours, or high about 2 to 2 1/2 hours.
• Serve with syrup. They're great over ice cream, with angel food cake, or garnished with nuts.

SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES

Steps:

• In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
• Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
• When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.

SLOW-COOKER MAPLE-SAUCED PEARS

Steps:

• Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
• Mix remaining ingredients except cornstarch and orange juice; pour over pears.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
• Remove pears from cooker; place upright in serving dish or individual dessert dishes.
• Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

PEAR JAM

Steps:

• Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CROCK POT POACHED PEARS

Steps:

• Pour juice into the bottom of the Crock Pot.
• Lay pears on their sides in the juice, then add cinnamon sticks.
• Cover and cook on high for an hour or on low for two hours, opening the lid halfway through cooking to turn pears to their other side.
• Use tongs to transfer pears to plates.
• Pour juice through a fine mesh sieve into a saucepan. Add cinnamon sticks and bring to a boil over medium high heat. Boil the pear juice for about 15 minutes, or until you have reduced the volume by about 1/3 to a thin syrup consistency. (I dipped a clean toothpick in before boiling, noting how high the juice came up on the pick. As the mixture boiled down, I would insert another clean toothpick and compare the height of the boiled juice to the original pick)
• Remove the reduced pear syrup from the heat and stir in the walnuts.
• To serve, place pears on plates (1/2 of a large pear or 1 whole small pear), then ladle syrup and walnuts over them.

PEARS AND PINEAPPLE POACHED IN AMARETTO (CROCK POT)

Steps:

• Combine all ingredients in the crock pot. Stir carefully to avoid breaking up the fruit.
• Cover and cook on preferred setting: Low for 3 hours or High for 1.5 hours.

SLOW-COOKER TEQUILA POACHED PEARS

Steps:

• In a large saucepan, combine the first 8 ingredients. Bring to a boil over medium-high heat; boil 2 minutes, stirring constantly., Place pears in a 4- or 5-qt. slow cooker; add liquid. Cook, covered, on low until tender, 4-5 hours. Remove cinnamon stick and discard. Pour 3 cups cooking liquid in a small saucepan. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup, about 20 minutes. , Halve pears lengthwise and core them. Serve with sauce, whipped cream if desired, and mint leaves.

CROCK POT MAPLE-SAUCED PEARS

Steps:

• Peel pears.
• Core pears from bottom, leaving stems attached.
• Place pears upright in slow cooker.
• Mix remaining ingredients except cornstarch and orange juice; pour over pears.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
• Remove pears from cooker; place upright in serving dish or individual dessert dishes.
• Mix cornstarch and orange juice; stir into sauce in cooker.
• Cover and cook on high heat setting about 10 minutes or until sauce is thickened.
• Spoon sauce over pears.
• **Use 1/4 cup honey instead of the maple syrup for a change of pace.

POACHED PEARS AND NUTELLA PASTRIES

Steps:

• Prepare your Poached Pears following the recipe for Poached Pears here.
• Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.
• Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.
• Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about ¼ of an inch of puff pastry around each pear. Remove the scraps.
• If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins. Attach the leaves to the small end of the pasties and press firmly to adhere.
• With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least ½ an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.
• Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
• Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on a preference.

SLOW COOKER AMARETTO-POACHED PEACHES

Steps:

• Toss peaches, lemon zest, amaretto, honey, salt, red pepper flakes, and 1 cup hot water in slow cooker. Cover and cook on high until peaches are tender when pierced with a fork, about 1 hour. Keep warm until ready to serve.
• Serve peaches and sauce over ice cream and top with basil.

SLOW COOKER APPLE-AND-PEAR SAUCE

Steps:

• Place all ingredients in a 6-quart slow cooker, stirring just to combine. Cover and cook on LOW until apples and pears are tender, about 4 hours.
• Remove and discard vanilla bean and cinnamon stick.