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Poached Pears
Poached pears can be enjoyed simply with
whipped cream or a rich vanilla ice cream.
Settings: Brown/Sauté
Slow Cook
Makes 8 servings
2 cups white Zinfandel, or other
sweet rosé wine
6 cups water
¼ cup granulated sugar
1 vanilla bean, halved and seeds
scraped (or 1½ teaspoons pure
vanilla extract)
1 two-inch piece orange peel, bitter
white pith removed
2 tablespoons fresh lemon juice
pinch kosher salt
4 firm pears; peeled, halved and
cored
1. Put all of the ingredients, except the pears,
into the cooking pot of the Multicooker.
2. Cover and set to Brown/Sauté at 375°F to
bring to a boil.
3. Once boiling, uncover and reduce
temperature to 300°F and allow to simmer
for about 30 minutes to reduce mixture
slightly.
4. Add the pears, cover and switch unit to
Slow Cook on High for 2 hours. When
finished pears should be just tender. You
should be able to pierce the fruit with the
tip of a paring knife, getting little resistance.
If overcooked, the pears will be mushy, if
undercooked, they will be tough and grainy.
All pears are different, so if you find that
they need additional time, add another 30
minutes and check after every 10 minutes.
5. Once pears are properly poached, carefully
remove with a slotted spoon and reserve on
a platter.
6. If a serving sauce is desired, switch the unit
to Brown/Sauté at 375°F for 30 minutes,
uncovered to reduce liquid to a light syrup.
7. Serve pears warm or at room temperature,
with some of the poaching syrup poured
over them.
Nutritional information per serving
(based on 8 servings):
Calories 101 (1% from fat) • carb. 16g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg
• calc. 9mg • fiber 2g
Fruit Crisp
No need to turn on your oven to enjoy
the taste of homemade pie.
Settings: Brown/Sauté
Slow Cook
Makes 10 servings
Crumb Topping:
1 cup unbleached, all-purpose flour
1 cup rolled oats
2
⁄3 cup packed light brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
12 tablespoons unsalted butter
Filling:
3 Bosc pears, peeled, cored and cut
into ½-inch chunks
3 peaches, cut into ½-inch chunks
6 small plums, cut into ½-inch chunks
1 cinnamon stick
½ cup granulated sugar
¼ cup tapioca starch
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon orange zest
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
1. Combine all crumb topping ingredients
except the butter in a medium bowl and set
aside.
2. Add the butter to the cooking pot of the
Multicooker set to Brown/Sauté at 350˚F.
When the butter is hot and foamy, add the
crumb topping ingredients and cook,
stirring frequently, until toasted and dark
golden brown, about 12 to 15 minutes.
3. Remove crumb topping to a baking sheet
lined with parchment paper and set aside
to cool completely. Carefully wipe out the
cooking pot and return to unit.
4. Gently toss together all remaining
ingredients in the cooking pot. Cover and
set to Slow Cook on High for 3½ hours.
(Start checking fruit at 3 hours to be sure it
is not getting mushy.)
5. Once fruit is tender and juices have
become a shiny, glaze-like sauce, top
evenly all over with crumb coating.