Luscious and sweetly spiced, delicious served with a sponge biscuit for dunking into that luscious spiced cream sauce. 


  • 500ml thickened cream

  • ½ cup (125ml) water

  • 2 tbs brown sugar

  • 2 star anise

  • 1 cinnamon stick, roughly broken

  • 6 whole cardamom pods, bruised (see note)

  • 2 strips orange rind

  • 8 whole large firm Beurre Bosc pears (unpeeled)

  • Sponge finger or biscotti to serve


  • 1.

    Place the cream, water, sugar, rind and spices into the slow cooker. Stir to combine.

  • 2.

    Place the pears into the sauce, standing them up. Cover.

  • To programme:

  • 1.

    Select the 'power ' button.

  • 2.

    Select 'high'. Push the '+' button to 3.30 (hours).

  • 3.

    Allow to cook. The timer will count down on the display.

  • 4.

    At the end of the cooking time the slow cooker will automatically switch to keep warm (this function will hold for 4 hours).

  • Note:

  • 1.

    The slow cooker can also be used manually, please refer to the manual.

  • 2.

    About half way through the cooking, you can roll the pears in the cream if desired or use a spoon to baste the pears. However, limit the time the lid is removed from the slow cooker.

  • To serve:

  • 1.

    Remove the whole spices and orange rind. Serve the pear drizzled with sauce, accompanied by some sponge fingers or biscotti.

  • Tips:

  • 1.

    To bruise the cardamom give then a tap with a rolling pin or place on a chopping board and place the blade of a cooks knife flat over the top and press down carefully.


Recipe courtesy of KitchenAid Australia

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