Can you freeze this recipe pears poached?

In theory, yes, but it’s not really recommended because the texture is very soft and tender after poaching, and the pears will get mushy and fall apart after being frozen.

How long do poached pears last in the fridge?

Store poached pears in their liquid, tightly covered, in the refrigerator for up to 5 days. They taste delicious cold as is, or you can chop them up and add them to your oatmeal .

Do you have to peel pears before poaching?

You don’t HAVE to peel the pears, but the texture of the soft poached pears is better without the skin after they’re cooked.

Crock Pot Poached Pears | Easy 4 Ingredient Dessert (+Video)

Crock Pot Poached Pears

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Serve crockpot poached pears for a light, healthy, budget-friendly dessert that looks impressive without a lot of effort. With just 4 ingredients, you’ll come back to this just-sweet-enough dessert again and again!

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 8 1x
Category: Dessert
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

4 large (or 8 small) pears, any variety, skin peeled, bottom cut flat (so pears will stand up straight when served), and with stems on (this looks pretty but also makes them much easier to handle with tongs)
1 cup apple juice
2 cinnamon sticks
¼ cup chopped walnuts

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Instructions

Pour juice into the bottom of the crockpot.
Lay pears on their sides in the juice, then add cinnamon sticks.
Cover and cook on high for an hour or on low for two hours, opening the lid halfway through cooking to turn pears to their other side.
Use tongs to transfer pears to plates.
Pour juice through a fine mesh sieve into a saucepan. Add cinnamon sticks and bring to a boil over medium high heat. Boil the pear juice for about 15 minutes, or until you have reduced the volume by about ⅓ to a thin syrup consistency. (I dipped a clean toothpick in before boiling, noting how high the juice came up on the pick. As the mixture boiled down, I would insert another clean toothpick and compare the height of the boiled juice to the original pick)
Remove the reduced pear syrup from the heat and stir in the walnuts.
To serve, place pears on plates (½ of a large pear or 1 whole small pear), then ladle syrup and walnuts over them.

Notes

For a milder flavor, the pears can be poached in water with a couple of dashes of ground cinnamon to replace the sticks, as long as you don’t mind the pretty flecks of spice on the flesh of the pears.
For a summer dessert, these would be delicious poached in pineapple juice, without the cinnamon.
Whatever method you choose, try to keep the stems intact – If one falls off, use a rounded spatula to turn the pears midway through cooking, and then transfer to the plate before serving. The flesh is super soft once cooked and a metal spoon is likely to take a chunk out of the fruit.
Others sometimes use red wine with lemon juice for poached pear recipes, but I think these taste so amazing without the wine and lemon. And, they’re family friendly too! They can be served hot, cold, or at room temperature.

Nutrition

Serving Size: 1
Calories: 100

Find it online: https://dontwastethecrumbs.com/crock-pot-poached-pears/