Recipe: Wine-Poached Pears with Butterscotch Sauce (crock pot)

WINE-POACHED PEARS WITH BUTTERSCOTCH SAUCE

"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."



Slow Cooker Size: 5 quart or larger

6 medium pears, preferably Bosc*
2 tablespoons fresh lemon juice
1/2 cup sugar
3/4 cup dry white wine, such as Chardonnay
1 teaspoon pure vanilla extract
Nonstick cooking spray
Butterscotch Sauce:
6 tablespoons unsalted butter
3/4 cup packed brown sugar
Dash of salt
1/2 cup heavy cream
2 teaspoons pure vanilla extract

Spray a large slow cooker with nonstick spray.

Peel the pears, leaving the stem intact. Stand the pears upright in the slow cooker. Brush the pears with the lemon juice.

Sprinkle the pears with the sugar. Pour in the wine, vanilla, and 3 cups water.
Cover the slow cooker and cook on low for 31\/2 to 4 hours, or until the pears are tender when pricked with a fork but not mushy.

Make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt and cook, stirring continuously, for 1 minute, or until bubbling.

Stir in the cream and cook, stirring continuously, for 2 to 3 minutes, or until bubbling. 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 the butterscotch sauce. Serve warm.

*Tip: Pears range from golden to green to red. 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.

Makes 6 servings
Source: Slow Cooker Desserts: Oh So Easy, Oh So Delicious!
by Roxanne Wyss and Kathy Moore. (St. Martin's Griffin; September 2015)