Gluten Free Poached Pears

Ingredients

• 4pears, halved, with stems and cores removed
• 350 mlport wine
• 1 tsppumpkin pie spice
• 240 ml (1 cup)double cream
• 30 g (¼ cup)icing sugar

Instructions

1. 1

   Prepare the pears

   Halve the pears and remove the stems and cores. Place them in the slow cooker and sprinkle over the pumpkin pie spice.

2. 2

   Cook the pears

   Pour the port over the pears. Cover and cook on low for 4–6 hours.

3. 3

   Whip and serve

   Whip the cream to stiff peaks and mix in the icing sugar. Serve the pears warm with whipped cream and some of the cooking juices drizzled over them.

What are port-poached pears?

Poached pears are fruit cooked gently in a flavoured liquid until tender. This slow-cooker version uses port and pumpkin pie spice for a warmly spiced, richly coloured dessert.

The recipe is simple: the pears cook while the cream is whipped just before serving. The sweet cooking liquid doubles as a sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 1g protein, 25g carbs, 14g fat.

The pears and icing sugar provide most of the carbohydrates, while the port adds sweetness and energy. The double cream supplies most of the fat, with only a small amount of protein from the cream and fruit. Serve one pear portion with a modest spoonful of cream, or add plain yoghurt and extra fruit alongside for a more balanced plate.

Choosing the pears

Firm pears: choose fruit that is ripe but still holds its shape. Very soft pears may become fragile during a long cook.

Even halves: try to keep the halves a similar size so they soften at roughly the same rate.

Port and spice

Port: it brings sweetness and a deep, fruity flavour to the cooking liquid. Pour it over the pears so the spice and wine can flavour the fruit as it cooks.

Pumpkin pie spice: this ready-made blend gives the dessert its warming aroma. Sprinkle it over the pears before adding the port.

Slow-cooker timing

Low heat: cook the pears covered for 4–6 hours, as directed. Their size and ripeness can affect how quickly they soften.

Tenderness: check that a knife can enter the thickest part of a pear without much resistance. Handle them carefully when serving, as cooked halves can be delicate.

Whipping the cream

Stiff peaks: whip the cream until it holds its shape, then fold or briefly beat in the icing sugar. Stop once it is firm; overwhipped cream can turn grainy.

Serve the cream alongside the warm fruit rather than cooking it with the pears.

Serving the dessert

Juices: spoon a little of the port from the slow cooker over each serving for extra flavour. Avoid pouring on too much if you want the whipped cream to stay distinct.

For a fuller plate, serve with plain yoghurt or a small scoop of vanilla ice cream. A crisp biscuit also makes a simple accompaniment.

Recipe notes & tips

• Use pears that are firm enough to keep their shape during slow cooking.
• Arrange the pear halves in a single layer if your slow cooker allows it.
• Check for tenderness towards the earlier end of the cooking time.
• Chill the cream and use a clean bowl to help it whip well.
• Spoon the cooking liquid over the pears just before serving.

Variations

• Add vanilla: flavour the whipped cream with a little vanilla extract.
• Add cinnamon: sprinkle a small amount into the cream or over the pears.
• Use another spirit: add a splash of a liqueur to the cream if desired.
• Serve with yoghurt: use plain yoghurt instead of some or all of the whipped cream.
• Add a crunchy topping: scatter chopped toasted nuts over each serving.

Common mistakes to avoid

• Using very ripe pears: they may collapse during the long cook, so choose firm fruit.
• Overcooking the fruit: check tenderness from 4 hours and stop when the pears are soft.
• Whipping warm cream: use cold cream so it can reach stiff peaks.
• Overwhipping the cream: stop once it holds firm peaks to avoid a grainy texture.
• Adding too much cooking liquid: drizzle it over the fruit in small amounts so it does not swamp the cream.

How to store

Refrigerate leftover pears and cooking liquid in a covered container for up to 3 days. Store the whipped cream separately if possible, and reheat the pears gently in a saucepan or microwave until warm.

Frequently asked questions