Name: Slow-Cooker Tea-Poached Pears
Total time: 3 h
Ingredients: 3 cups boiling water; 3 black tea bags; 1 cinnamon stick; 2 star anise pods; Salt; 1/4 cup packed (1¾ ounces/50 grams) brown sugar; 6 ripe but firm Bosc or Bartlett pears (8 ounces each), peeled, halved, and cored; 3/4 cup plain Greek yogurt; 3 tablespoons confectioners' sugar; 1 teaspoon Grand Marnier

Why This Recipe Works

We created a poaching liquid strong enough to add flavor but not bitterness; a ratio of four tea bags to 3 cups of water worked best. A cinnamon stick and star anise added subtle complexity. We reduced the flavorful liquid on the stovetop to create a warm spiced sauce to pour over the pears. For a rich and creamy topping we combined confectioners’ sugar with Greek yogurt and Grand Marnier.

Before You Begin

You will need an oval slow cooker for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. For the best texture, look for pears that are neither fully ripe nor rock hard; choose those that yield just slightly when pressed.

Instructions

1. Combine boiling water, tea bags, cinnamon stick, star anise, and ½ teaspoon salt in slow cooker and let steep for 8 minutes; discard tea bags. Whisk in brown sugar until dissolved. Nestle pears into slow cooker, cover, and cook until skewer inserted into pears meets little resistance, 3 to 4 hours on low or 2 to 3 hours on high.

Using slotted spoon, transfer pears to shallow casserole dish. Strain cooking liquid into large saucepan. Bring to simmer over medium heat and cook until thickened and measures about 1 cup, 15 to 20 minutes. Pour sauce over pears, cover, and refrigerate until well chilled, at least 2 hours or up to 3 days.

Whisk yogurt, confectioners’ sugar, Grand Marnier, and ⅛ teaspoon salt in bowl until combined. Dollop individual portions with yogurt topping before serving.