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Slow Cooker Mulled Cider-Poached Pears with Mascarpone Cream
Print Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 ripe but firm Bosc pears
  • 4 cups apple cider
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 star anise pod
  • 1 orange, thinly sliced
  • 2 tablespoons brown sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Peel the pears and slice a small piece off the bottom of each so they stand upright. Place them in the slow cooker.
  • Pour the apple cider over the pears. Add the cinnamon stick, cloves, star anise, orange slices, and brown sugar.
  • Cover and cook on low for 3 to 4 hours, until the pears are tender when pierced with a knife.
  • Remove the pears with a slotted spoon and let them cool slightly. Discard the spices and orange slices from the liquid.
  • In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat until smooth and slightly thickened.
  • Place each pear in a serving dish and spoon some of the reduced cider over the top if desired. Add a generous dollop of mascarpone cream to each pear before serving.

Notes

Reduce a cup of the leftover poaching liquid on the stovetop if you want a thicker syrup to drizzle over the pears. The mascarpone cream can be made a few hours ahead and kept chilled. Use Bosc pears because they hold their shape better than softer varieties during slow cooking.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl