These felt and tasted so decadent and fancy, I had a hard time believing I was eating cooked fruit. And making it was so easy its almost sinful to admit.
I have a HUGE slow cooker and these pears were pretty big themselves. Feel free to modify the liquid based on your crockpot size and pear size. Regardless, you want the pears to be completely submerged in liquid. That being said, lets talk PEARS!
Pears were once called the “gift of the gods”, and are an easily digested fruit rich in vitamins and alkaline minerals such as vitamins A, C, E, folate, niacin, and boron. The pear's high levels of pectin is highly beneficial for digestion and bowel regularity. Pears also contain several anti-cancer properties and are known to be especially good in helping to prevent esophageal cancer, breast cancer, stomach cancer, and colon cancer.
Pears are an anti-inflammatory food making them perfect for those who suffer from autoimmune disorders such as Chronic Fatigue Syndrome, Epstein-Barr, Rheumatoid Arthritis, Endometriosis, Guillain-Barre syndrome, Lyme disease, Hashimoto’s, Meniere’s disease, and Colitis. Pears also help to decrease the risk of heart disease and Type 2 Diabetes.
The flavonols in pears coupled with the anthocyanins help improve insulin sensitivity and their low glycemic index make it a perfect food for those who have blood sugar issues. Pears contain a special fiber that binds with bile acids in the intestines which has the ability to lower cholesterol. Pears also contain both glutathione which can help prevent high blood pressure and strokes, and boron which helps the body retain calcium and prevent osteoporosis. Pears are also a good source of iodine which helps to keep the metabolism balanced and the thyroid functioning properly.
Allow pears to fully ripen at room temperature before eating for maximum nutritional and health benefits.
Ingredients:
4 large Bosc or Anjou pears, washed thoroughly
6 cups of water
6 chai tea bags
1 cup of coconut sugar
1 cinnamon stick
3 cardamom pods
3 whole cloves
1 inch piece of fresh ginger, peeled and smashed with the flat side of a knife
1/4 cup of maple syrup
Combine all ingredients in a slow cooker and cook on high for 4 hours.
After 4 hours, remove the pears to a serving platter and ladle 3 cups of the cooking liquid into a small saucepan. Add maple syrup and bring to a boil. Reduce the heat to low and simmer, and reduce the amount in the saucepan by half. Remove from heat and allow to cool slightly.
Serve pears either warm or chilled, with a healthy drizzle of the chai syrup. You could also serve with vanilla coconut milk ice cream, or some of my coquito (as pictured).
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