date:Aug 08, 2014
Ingredients
1/3 cup caster sugar
2 cups apple, cranberry and raspberry juice
4 medium packham pears, peeled
1 vanilla bean, split
150g frozen raspberries
Double cream, to serve
Method
Step 1
Combine sugar and juice in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
Step 2
Place pears in the bowl of a 5 litre slow-cooker. Pour over syrup. Add vanilla bean. Cover. Turn slow-cooker to high. Cook for 1 hour 15 minutes or until pears are almost tender,