The headnote on our recipe, Wine Poached Pears with Butterscotch Sauce, begins with the line, “Divine elegance.” Truer words were never spoken.
It was thrilling to see this recipe included in a recent newsletter, Leite’s Culinaria, by David Leite when he featured a collection of Perfect Date Night Dinners. Thank you David for reminding us of this timeless favorite and sharing it with your readers. It is the perfect recipe to serve this Valentine’s Day–or anytime really. Crisp fall nights all the way through spring means it is the ideal evening to savor this dessert.
Get out that slow cooker and enjoy deliciousness. This gluten-free dessert is the perfect sweet treat to add to your dinner party. Recently, we were with a dear friend and colleague who reminded us that she serves this dessert often. (Thank you Dianne!) Drizzle the warm butterscotch sauce over the pears and “wow”—it can’t be beat. We developed this recipe for our cookbook, Slow Cooker Desserts, Oh So Easy, Oh So Delicious! Yes, we have shared the recipe before on our website, but it is sure worth revisiting it. Enjoy!
Wine Poached Pears with Butterscotch Sauce
Slow cooker size: 3 ½ to 5-quarts or larger
Divine elegance. There is just no other way to describe this perfect dish. It is beautiful and the warm pears coated in the luscious sauce taste fantastic.
Nonstick cooking spray
6 medium pears, preferably Bosc
2 tablespoons fresh lemon juice
½ cup granulated sugar
¾ cup dry white wine, such as Chardonnay
3 cups water
1 teaspoon pure vanilla extract
Butterscotch Sauce:
6 tablespoons unsalted butter
¾ cup packed dark brown sugar
Dash salt
½ cup heavy cream
2 teaspoons pure vanilla extract
Spray a slow cooker with nonstick spray.
Peel the pears, leaving stem intact. Stand the pears upright in the slow cooker. Brush the pears with lemon juice. Sprinkle the pears with sugar. Add the wine, water and vanilla.
Cover the slow cooker and cook on Low for 3½ to 4 hours or until the pears are tender when pricked with a fork but are not mushy.
Butterscotch Sauce: Melt the butter in small saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring constantly, for 1 minute or until bubbly. Stir in the cream and cook, stirring constantly for 2 to 3 minutes or until bubbly. Stir in the vanilla. Let stand for 5 to 10 minutes to thicken.
Use a slotted spoon to lift the pears out of the poaching liquid and place each on an individual serving plate. Drizzle the pears with butterscotch sauce. Serve warm.
Makes 6 servings.
Tips:
Pears range from golden to green or red and many varieties are great to eat fresh or sliced in salads or for appetizers, while others are ideal for baking. The earthy light brown, cinnamon-colored Bosc pear, known for its long, tapered neck, is recommended for this recipe as it holds its shape when baked so once topped with the warm Butterscotch Sauce, the finished dish will be beautiful.
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