Poached Pears with Caramel Sauce
This crock pot version is a holiday twist on one of our morning favorites.
Serves: 4 to 8
- 1-1/2 cups brown sugar
- 1 Tbsp grated ginger root
- 2 Tbsp unsalted butter, cut into small pieces
- 4 firm, organic Bartlett or Bosc pears
- Cinnamon, for garnish
Stir together the sugar, ginger and butter and place in the crock pot.
Peel the pears, cut in half lengthwise, and use a melon baller to remove the core. Then remove the stem and trim the bottom.
Gently toss the pears with the sugar mixture in the slow cooker, and layer them cut side down.
Cook on high for 2 hours or until the pears are tender when pierced with a knife. Spoon the sauce over the top pears once during cooking.
Transfer the pears to a bowl.
Prepare the Salted Cape Caramel Sauce Recipe.
Place 1-2 pear halves per person on individual plates. Spoon a bit of sauce over the pears, and sprinkle with cinnamon. Serve warm.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.