It’s almost the end of the school year, and for some people, they’re about ready to tear out tuffs of hair while they count down the days. Hahaha, seriously, don’t do that. Instead, moderate the amount of alcohol you consume and take a moment to stop and savor the sweetness of life. These slow-cooker pears poached in honey mead just might help you take a moment to breathe.
Recently, we had a friend over to taste test some brand new recipes. The dinner entrée had only been cooked once before (and will be posted at some point in the future). Dessert was a first time concoction that I’ve been toying around with in my head since December 2013; almost five months of stalling to make it. Poached pears in a delicious mead syrup seems more like a winter recipe, but none of us minded. It made the whole place smell homey, cozy, perfect for settling in for a movie night afterwards. For those of you who aren’t worrying about excluding dairy in your diet, serve this with some ice cream and drizzle some of the syrup over top of it. Yum.
At any rate, I wanted to share this delectable and easy to make dessert with our readers. It does take a long time to cook, but thankfully, that’s almost all done in the slow-cooker. The only time that you have to stand and watch anything is when you’re reducing the juices into a syrup on the stove top. I’m not sure if these pears are exactly Paleo – some aficionados would say that all alcohol should be excluded. Others will say that any non-grain alcohol would be fine. Since mead is basically fermented honey, I would think that this would be closer to the paleo guidelines than, say, beer. (Ew, gross. Beer.) If mead can’t be found in your area, you can substitute with white wine instead. Or red wine, if you’re not sensitive or allergic to it like I am. Just don’t take a sip of mead every time you complete a step of the directions, or this dessert may not taste so delicious.
I told our friend that I wanted to call this dish, “Madonna’s Perky Cones.” Because, well, picture below. You’ll understand.
- 6 Bosch Pears
- 3/4 cup of Orange Juice
- 1/4 cup of Mead
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Ground Cinnamon or Pumpkin Pie Spice
- 1/8 tsp. Ground Nutmeg
- 2 Whole Star Anise
- Wash your pears and pat them dry. Use a peeler to peel the skins off. Leave the steams on.
- Slice a sliver off the bottoms of the pears so that they sit up straight in your slow cooker as you put them in.
- Mix the orange juice, mead, vanilla extract, cinnamon, and nutmeg together in a bowl.
- Pour the mixture over the pears and then add your whole star anise.
- Put slow cooker on low and cook for 3-4 hours.
- Ladle out 1/2 cup of the juice left in the slow cooker into a small sauce pan.
- Put over medium-high heat and reduce juices into a syrup. This can take up to 20 minutes, or longer, depending on how thick you want the syrup.
- Arrange pears into bowls and pour syrup over. Serve immediately and nosh!
If you don't want any alcoholic content, just exclude it.
© Julie Marie Pierpont and Death Defying Diet 2013-Present