Pears in port wine
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. In small bowl, whisk together port, brown sugar, and salt. Add to slow cooker along with water and cinnamon stick. Cover and cook until tender when pierced with a small, sharp knife, 2 1/2–3 hours on Low, gently turning pears over halfway through cooking.
- With slotted spoon, carefully transfer pears to covered container if you will be serving them chilled (to serve them warm, place pears on a serving platter). 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). For a warm dessert, drizzle sauce over pears on platter, and serve. Otherwise, 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 chilled pears on 6 dessert plates. Top evenly with sauce.
- Serving size: 1 pear and about 2 tbsp sauce