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Categories:Viewed: 59 - Published at: 7 months ago
Ingredients
- 1/2 cup caster sugar
- 2 cups apple and cranberry juice
- 4 medium packham pears, peeled
- 1 vanilla bean, split
- 150 g frozen raspberries
- cream, to serve
Method
- Combine sugar and juice in pot over medium heat.
- Cook, stirring for 5 minutes till sugar dissolves.
- Place pears in bowl of 5 litre slow cooker.
- Pour over syrup.
- Add the vanilla bean.
- Cover and turn slow cooker to high.
- Cook one hour and fifteen minutes, turn halfway through cooking.
- Add raspberries and cook further 15 minutes.
- Serve.