Sunday, January 1, 2012

Blackberry Poached Pears

Got a shin dig tonight and I really want to use this blackberry jam my awesome  ex-sister-in-law  friend sent me from Washington. It tastes great all on its own but for some reason I want to give it some special lovin' in a recipe.

New Years is not a BIG deal to me but its another reason to have some fun with friends and who doesn't love that? You know what sounds like a good fit here? Pears poached in wine with a blackberry jam twist. Doesn't that just fit like a glove?! Warm, inviting, sweet and slightly alcoholic. Suites the weather and the holiday! This came out really tasty, the picture above is when the pears just started, when they are done the wine has soaked in and changed their color to a gorgeous purple. I admit one person at the party didn't like it, but on the flip side a guy who normally HATES pears loved them soooo everyone is different :) I would make them again.

(PS I referenced my all time favorite crockpot website for the cook times etc. to get my bearings on the recipe. I love you, Steph, thank you for all you do! oh my gosh just realized she made these for new years eve too! dude, great minds thinking alike...)

Blackberry Poached Pears

5 (8-ounce) cans pear ("If you'd prefer to use "real" ones, try 6 peeled and cored pears")
1 (750-ml) bottle red wine (I used a sweet malbec)
1/2 cup blackberry jam
1 cup white sugar
1 teaspoon vanilla extract
1 cinnamon stick
2 star anise


Drain pears, and add them to the crockpot. Measure the sugar, vanilla extract and jam into a separate mixing bowl. Pour some of the wine into the mixing bowl as well and mix them together. Pour mixture into the crockpot. Add the rest of the bottle of wine. Float the cinnamon stick and star anise on top. Cover and cook on low for 5 hours, or on high for about 2.

Serve warm in bowls with a large dollop of whipped cream or ice cream (or alone even!).

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