I’ll be honest, the first time I heard the concept of cooking dessert in a slow cooker, I was skeptical. Slow cookers are for soups, stews, and casseroles only, right!? Well, I’ve got two recipes that have opened my eyes to the glories of slow cooked sweets.
Coconut Mocha Poached Pears
What You’ll Need:
6 Medium ripe but firm fresh pears
¼ Cup Sugar
2 Tablespoons Unsweetened cocoa powder
⅔ Cup Unsweetened coconut milk
⅓ Cup Strong coffee
2 Tablespoons Coffee liquer
Grated Chocolate (Optional)
What you’ll do:
Peel pears; quarter pears lengthwise and remove cores. Place pears in a 3 1/2- or 4-quart slow cooker.
In a bowl stir together sugar and cocoa powder. Stir in coconut milk, coffee, and liqueur. Pour mixture over pears in cooker.
Cover and cook on low-heat setting for 3 1/2 to 4 hours or until pears are tender.
Using a slotted spoon, transfer pears to dessert dishes. Spoon cooking liquid over pears. If desired, top with dessert topping; sprinkle with coconut and chocolate.
Y’all, these are jumpin’! The coconut milk and the chocolate is an unexpectedly delicious addition to the sweetness of the pear.
White Chocolate and Apricot Bread Pudding
What you’ll need:
1 ½ Cups Half and half
½ Cup Sugar
½ Teaspoon Ground cardamom
3 Cups Dried bread cubes
¼ Cup Sliced almonds
½ Cup Dried apricots
What you do:
In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white baking square and apricots. Stir until white baking squares are melted.
In a large bowl beat eggs with a fork; whisk in sugar and cardamom. Whisk in chocolate mixture. Gently stir in bread cubes and almonds.
Pour this mixture into your slow cooker and cook on low for 2 hours.
I served this to my husband for dessert and asked him if I could take the rest in to share with my co-workers. He said, “No, let’s keep it here. We will eat it all.” ‘Nuff said.