Pears in port wine
SmartPoints® value per serving
7 hr 35 min
3 hr 15 min
Bosc pears are a great choice for poaching because their flesh is firmer than other varieties, so they keep their shape even with long cooking times. Poaching the pears in a slow cooker is easy and deepens the flavors.
Raw Bosc pear(s)
6 item(s), with stems, peeled
Fresh lemon juice
5⅓ fl oz, (2/3 cup) ruby port variety
Packed brown sugar
1 item(s), (3-inch)
- Brush pears with lemon juice to prevent browning; place on their sides in 5- or 6-quart slow cooker. Whisk together port, brown sugar, and salt in small bowl. Add to slow cooker along with water and cinnamon stick. Cover and cook until tender when pierced with small, sharp knife, 2 1/2–3 hours on Low, gently turning pears over halfway through cooking time.
- With slotted spoon, carefully transfer pears to covered container. Pour cooking liquid into large saucepan and bring to boil over high heat. Boil, swirling pan occasionally, until reduced to 3/4 cup, 12–15 minutes (sauce will be consistency of light syrup). Transfer sauce to separate covered container. Let pears and sauce cool completely. Cover and refrigerate at least 4 hours or up to 3 days.
- Place pears on 6 dessert plates. Top evenly with sauce.
- Serving size: 1 pear and about 2 tablespoons sauce
Serving idea: Though it will no longer be dairy-free, consider serving a 1/4-cup dollop of plain low-fat Greek yogurt alongside the pears and sauce.