Winter in Paris? Doesn’t that sound delightful? One of the recipes we will feature in that class is this Tarte Tatin, a recipe from our cookbook, The Best Cast Iron Baking Book. While it looks elegant it is easy and is truly delicious. Register now at A Thyme for Everything for our January 31, 2023 class.
Divine. That is how we described this luscious dessert. The wonderful folks at Leite’s Culinaria added simple, quick, easy, impressive, low calorie and gluten-free to our description. Thank you!
It is one of our favorite recipes—and that is saying a lot. With the thousands of recipes we have developed, it is hard to pick a favorite, but when we do, you can bet your bottom dollar—that recipe is a great one. It is from our Slow Cooker Dessert, Oh So Easy, Oh So Delicious and we love it.
But, when such a respected food writer as David Liete picks a recipe for his newsletter, it makes our hearts race. We cannot tell you how exciting it is—and how very grateful we are.
Now is the time for you to try these luscious poached pears. Use that slow cooker and relax while the pears simmer in wine, vanilla and a touch of sugar until tender—then, if you dare, drizzle them with butterscotch sauce. Oh so good! You will thank us!
Slow cooker size: 5-quarts or larger
6 medium pears, preferably Bosc
2 tablespoons fresh squeezed 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 brown sugar
Dash salt
½ cup heavy cream
2 teaspoons pure vanilla extract
Spray a large 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 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.
Recipe and Photo Credit: Slow Cooker Desserts, Oh So Easy, Oh So Delicious! by Roxanne Wyss and Kathy Moore (St. Martin’s Press 2015). Photographer: Jennifer Davick.
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