When Kit and I teach classes, one of our favorite items to present is non-traditional slow cooker recipes. We love to offer gluten-free granola, breakfast casseroles, luscious fruit desserts and even Chex Mix. Slow cookers can do so much more than just soup, stew and chili.
This compote combines dried fruit and fresh pears to create a fruit dessert that is pleasing to the eye and taste buds. This fragrant and colorful compote is delicious alone or served over some Greek yogurt for breakfast or over vanilla ice cream for dessert. Packed into a decorative glass jar, it makes a lovely hostess gift.
- 2 1/4 cups hot water
- 1 1/3 cups sugar
- 1/2 cup white wine
- 1 tsp.orange zest or lemon zest
- 1/4 tsp. vanilla extract
- pinch kosher salt
- 4 pears (Bosc, Anjou or Bartlett), peeled and cut into 1-inch pieces
- 1 1/2 cups dried apricots
- 1 cup dried cherries (or dried cranberries)
- Stir together the first 6 ingredients (water through salt) in the slow cooker crock until the sugar is dissolved. Add the pears, apricots and cranberries and stir well.
- Cover and cook 6 hours on LOW (or 3 hours on HIGH). The pears should be tender and the dried fruit should be plumped. Serve warm or refrigerate to serve cold.
Ingredient Info: Floral wines like moscoto and reisling will work wonderfully in this recipe. If you shy away from cooking with wine, substitute use 1/3 cup of apple juice plus 1 tablespoon lemon juice in place of the wine.