The Crock Pot is My Savior, Pt. 1: Rosemary-Ginger Poached Pears
|October 23, 2011||Posted by Ashley Marie under Crock Pot, Food, Sweets|
So lately I’m in this lazy mood where, if it doesn’t fit in a crock pot, then I don’t want to make it. Oh, don’t worry. This does not mean I’m comprimising on taste, flavor, or variety. It simply translates to this: 1). I prep any and all ingredients, 2). I place said ingredients into the crock pot and set the desired time, and 3). I sit my lazy ass on the couch and watch football.
Usually, I’m making ropas viejas with flank steak or black-eyes with smoked turkey legs or my mother’s recently infamous white chicken chili. But this time I opted for dessert. Why? Because of an incessant need to eat something sweet after every meal. No more questions.
So here we have it, a recipe for some delectable poached pears that I created this past weekend and am extremely giddy about. They’re everything that poached pears aren’t; they’re spicy and herbaceous and have a zing of citrus. They are to be served warm with store-bought vanilla bean ice cream in the fanciest tall glass that you own.
3 ea. Bosc or Anjou pears, peeled, halved and cored
750 ml sweet white wine (sparkling works nice, too!)
3/4 cup sugar
1 ea. vanilla bean, split and scraped
1 oz. ginger root, peeled and cut into large chunks
1 ea. orange, zest and juice reserved
2 ea. rosemary sprig
1. Add the wine, sugar, vanilla bean, ginger, orange juice and zest, and one rosemary sprig to a crock pot and turn on to the ‘low’ setting. Cover and occasionally stir, allowing the sugar to dissolve.
2. While the mixture is warming, wash the pears and remove the skin. Slice the pears in half lengthwise and remove the cores and seeds using a melon baller (or a spoon, but the melon baller makes it look nicer!).
3. Once the liquid is warm, place the pears into the crock pot face down.
4. Allow the pears to cook on low for about two hours. If the pears are not completely covered by the liquid, flip them over after about one hour. All crock pots vary in temperature, so check on the pears after one hour to make sure they are not overcooking. The pears should remain slightly firm to the touch; avoid cooking the pears to mush.
5. After two hours, turn the crock pot off and remove the lid. Let the pears cool in the liquid. The pears can be served warm or at room temperature.
6. When ready to serve, remove some of the liquid from the pot (strain it if necessary to remove any solid pieces) and place in a small pan on the stove over medium-high heat. Let reduce for about 10 minutes, or until the liquid becomes syrupy.
7. Serve one pear half in a glass or bowl with or without (but preferably with!) one scoop of vanilla ice cream. Drizzle some of the warm sugar syrup over top and garnish with a small sprig of rosemary. Enjoy!