Pears in port wine
SmartPoints® value per serving
7 hr 35 min
3 hr 15 min
This dessert is elegant and easy, owing much of that ease, and practically all of its cook time to the slow cooker. Set it up before you can turn your attention to other cooking matters, and these pears will be done in time for dessert. 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. And when it's time to serve them, even though it will no longer be a dairy-free dessert, consider serving a 1/4-cup dollop of plain low-fat Greek yogurt alongside the pears and sauce.
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