Slow-Cooker Spiced Cranberry Pear Compote
You can serve this compote warm over pound cake or cooled with whipped cream. You can layer the chilled compote in parfait glasses with whipped cream and pieces of pound cake, broken fig-filled cookies, or gluten-free graham cracker crumbs.
Serves: 8Hands-on: 15 minutesTotal: 7 hours 15 minutesDifficulty: Easy
- 1 cup water
- ½ cup port wine
- ½ cup granulated sugar
- 6 allspice berries
- 4 cardamom pods, crushed
- 1 cup fresh cranberries
- 4 large pears
- Add water, wine, sugar, allspice, and cardamom to a 4-quart slow cooker. Cover and cook on high for 30 minutes or until the liquid is bubbling around the edges. Stir to dissolve the sugar into the liquid.
- Rinse and drain cranberries. Remove and discard any stems or blemished cranberries. Stir into the liquid in the slow cooker. Cover and cook on high for 30 minutes or until the cranberries pop.
- Peel, core, and cut pears into quarters. Stir into other ingredients in the slow cooker. Cover and cook on low for 6 hours.
- Remove and discard the allspice berries and cardamom pods. Serve warm from the slow cooker, or let come to room temperature and pour into a covered container. Refrigerate until chilled.