Slow Cooker_ The Best Cookbook Ever - Diane Phillips [148]
spoon the syrup over the pears on the platter and scoop a bit of Stilton into the center of each pear. Serve at room temperature.
serves 6–8
Five-Spice Asian Pears
Poached pears infused with five-spice powder make a delicious dessert to serve with green tea ice cream or crème fraîche. They are also terrific as a garnish for a large platter of roasted pork or chicken. Or chop the pears and spoon them over hot cereal for a breakfast treat.
½ cup (1 stick) unsalted butter, melted
1½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon five-spice powder
1 cup pear nectar
8 firm pears, peeled, halved, and cored
mix together the butter, sugar, sherry, five-spice powder, and pear nectar in the insert of a 5- to 7-quart slow cooker. Add the pears to the slow-cooker insert and turn to coat them with the liquid. Cover and cook on high for 2½ hours until tender.
remove the pears with a slotted spoon to a serving bowl and spoon the liquid from the slow cooker over the pears. Serve warm or chilled.
serves 8
Strawberry Rhubarb Crumble
Sweet red strawberries and tart rhubarb cook together beneath a layer of oatmeal and white chocolate crumble, creating a delectable dessert to serve with vanilla ice cream.
4 cups strawberries, hulled and cut into quarters
4 stalks bright red rhubarb, cut into ½-inch slices
1½ cups granulated sugar
1 teaspoon ground cinnamon
Grated zest of 1 orange
1 tablespoon cornstarch
2/3 cup old-fashioned rolled oats
¾ cup firmly packed light brown sugar
½ cup finely chopped white chocolate
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, chilled and cut into ½-inch pieces
Vanilla ice cream for serving
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Stir the berries, rhubarb, granulated sugar, cinnamon, zest, and cornstarch together in the insert. Set aside while making the crumble.
stir together the oats, brown sugar, chocolate, and flour in a mixing bowl. Add the butter and cut the butter into the dry ingredients, using a blending fork or pastry blender, until the mixture forms coarse crumbs about the size of peas.
sprinkle the crumble over the fruit. Cover and cook on low for 2½ hours, until the crumble is set and the fruit is bubbling. Uncover the slow cooker and allow to cool for 30 minutes.
serve warm with vanilla ice cream.
serves 8
Almond Pear Crumble
Amaretto, pears, cinnamon, and nutmeg bake under an almond crumble topping. Choose pears that are firm so they don’t disintegrate when cooked. Serve the crumble with a large dollop of whipped cream.
1 cup firmly packed light brown sugar
¼ cup amaretto liqueur
¾ cup (1½ sticks) unsalted butter, melted
8 large firm pears, peeled, cored and coarsely chopped
½ cup granulated sugar
½ cup all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2/3 cup sliced almonds
Whipped cream for serving
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Add the brown sugar, amaretto, and ½ cup of the butter to the slow-cooker insert and stir until blended. Add the pears and turn the pears to coat with the syrup.
stir together the granulated sugar, flour, cinnamon, nutmeg, and almonds in a small bowl. Drizzle the remaining ¼ cup butter into the flour mixture and stir with a fork until the mixture begins to form crumbs. Sprinkle over the top of the pears. Cover and cook on high for 2½ hours, until a skewer inserted into the crumble comes out clean. Uncover and allow to cool for 30 minutes.
serve the crumble warm with a dollop of whipped cream.
serves 8
Caramel Peaches with Praline Crumble
Juicy peaches bake in a caramel sauce under a brown sugar–pecan crumble. Make this when peaches are in season for the most delicious crumble you will ever eat! Of course, ice cream is the perfect accompaniment, but you can also serve this with unsweetened whipped cream.