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  • Jul 22nd 2013
  • 0 comment


  • 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.
  1. To programme
  2. Select the 'power ' button.
  3. Select 'high'. Push the '+' button to 3.30 (hours).
  4. Allow to cook. The timer will count down on the display.
  5. At the end of the cooking time the slow cooker will automatically switch to keep warm (this function will hold for 4 hours).
  6. Note: the slow cooker can also be used manually, please refer to the manual.
  7. 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.
  1. To serve
  2. Remove the whole spices and orange rind. Serve the pear drizzled with sauce, accompanied by some sponge fingers or biscotti.


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.