These pears are the perfect dessert to end your meal. Especially if that meal is in a chilly sukkah. It cooks in your Crock-Pot so it’s hot and ready when you’re ready to serve it!
Dessert in the sukkah at night needs to be a cozy affair, agree? And what can be more cozy, fall-ish and delicious than cooked pears, infused with cinnamon and date flavors? Not much.
This recipe was born out of my stubborn need to find a dessert that would fit the bill. The requirements were clear:
- It needed to be easy and fuss-free. Fuss-free specifically meant that it did not require me to run out during the meat course to place something into the oven, so it will be ready on time. I wanted something forgiving, something that would be ready whenever we were ready, not the other way round.
- It needed to be healthy, not too sugary, and delicious. Preferable with a fall flair.
- It needed to be delicious and light.
- It needed to be really hot when served. I didn’t want something that would be lukewarm by the time it gets to the sukkah.
The first requirement had me thinking. How can I achieve that kind of flexibility with a dessert? Then, a lightbulb went on! A Crock-Pot. That would be perfect. Most of us do not use our Crock-Pot on Yom Tov (only Shabbos, am I right?) So this is how this incredible recipe started forming in my head.
I picked pears, prunes and dates to achieve that fall feeling. I love the depth of the Crock-Pot, and how the pairs can stand up straight and still be covered.
Best of all, the Crock-Pot would allow me to meet the last requirement to perfection. I’d bring the whole Crock-Pot insert to the sukkah and serve the pears in there. This will guarantee a hot dessert that will warm everyone up.
- 6-8 pears (I used some Bosc, some Bartlett and they all worked well)
- 15-18 mini fresh prunes (aka small plums), pits removed
- 8 medjool dates, pits removed
- 1 teaspoon cinnamon
- ¼ cup hot water
- ¼ cup maple syrup
- 1 cup apple cider or apple juice
- 1 cups chopped pecans (optional)
- ¾ cup flour
- ½ cup sugar
- ⅓ cup brown sugar
- ½ cup (1 stick) margarine, chilled
- Peel the pears carefully, taking care to keep the the stem intact. Using a melon baller scoop out the core of the pear, removing the pits and all the hard bits.
- Stuff each pear first with a pitted date, then a prune. Place the pears inside the Crock-Pot right side up. Scatter remaining prunes and dates all over.
- Dissolve cinnamon in the hot water. Add maple syrup and the apple cider (or juice). Pour mixture over pears and set to cook on high for about 5 hours or until tender. Once fork tender you can lower temperature to warm.
- Prepare the crumble. Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine pecans, flour, sugars, cinnamon, and margarine in a bowl and crumble all by hand. Spread on prepared baking sheet and bake for 18 minutes. Mix the crumbs from time to time.
- With a fork break it apart, let cool. Store in an airtight container until ready to use.
- To plate: Place about 2 tablespoons of the crumble on each plate. Top with a cooked pear and some of the cooked fruit. Top with some more crunch if desired. Serve immediately.