- 6 pears (Bosc or Anjou function well, yet different selections need to work also), peeled
- 6 mugs fruit juice sweetened cranberry juice (no sugar or sweetening agents included)
- 1/ 4 mug maple syrup, agave nectar, coconut palm sugar, sucanat or honey
- 1 cup raisins
- Peels of one orange
- 1” ginger origin with peel, cut or 1 teaspoon ginger powder
- 2 pods star anise (optional)
- 3 tsps arrowroot starch or tablespoons cornstarch
- 8-10 mint leaves for garnish, optional
- Add the cranberry juice, orange peel, cinnamon sticks, as well as ginger to the crockpot. Place the whole, peeled off pears in the crockpot. Pears will certainly float, as well as could be turned periodically throughout cooking. Prepare on reduced setting for 3 to 4 hours.
- Place the arrowroot or corn starch in a bowl, and slowly blend in 1/2 mug of the poaching liquid. Strain over the pot to eliminate the cinnamon sticks, ginger, celebrity anise, orange peels, and raisins. Reserve the plumped raisins for serving.
- Heat the fluid over high warmth, as well as gather the arrowroot or corn starch slurry. Give a boil and after that minimize heat and chef for 5 minutes, or until a syrupy consistency is achieved.
- Let cool for a bit. Pour the cranberry syrup over the top of the poached pears, add in the plumped raisins, and include a glob of whipped lotion or vanilla frozen yogurt to work with. Garnish with mint leaves if desired.