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7. Serve pears warm or at room
temperature, with some of the
poaching syrup poured over them.
Nutritional information per serving
(based on 8 servings):
Calories 101 (1% from fat) • carb. 16g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg
• calc. 9mg • fiber 2g
Fruit Crisp
No need to turn on your oven to enjoy
the taste of homemade pie.
Settings: Brown/Sauté
Slow Cook
Makes 10 servings
Crumb Topping:
1 cup unbleached, all-purpose flour
1 cup rolled oats
2
⁄3 cup packed light brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
12 tablespoons unsalted butter
Filling:
3 Bosc pears, peeled, cored and cut
into ½-inch chunks
3 peaches, cut into ½-inch chunks
6 small plums, cut into ½-inch chunks
1 cinnamon stick
½ cup granulated sugar
¼ cup tapioca starch
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon orange zest
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
1. Combine all crumb topping ingredients
except the butter in a medium bowl
and set aside.
2. Add the butter to the cooking pot of
the Multicooker set to Brown/Sauté at
350˚F. When the butter is hot and
foamy, add the crumb topping
ingredients and cook, stirring
frequently, until toasted and dark
golden brown, about 12 to 15 minutes.
3. Remove crumb topping to a baking
sheet lined with parchment paper and
set aside to cool completely. Carefully
wipe out the cooking pot and return to
unit.
4. Gently toss together all remaining
ingredients in the cooking pot. Cover
and set to Slow Cook on High for 3½
hours. (Start checking fruit at 3 hours
to be sure it is not getting mushy.)
5. Once fruit is tender and juices have
become a shiny, glaze-like sauce, top
evenly all over with crumb coating.
Serve immediately or switch to Keep
Warm and keep uncovered until
serving.
6. Serve with freshly whipped cream and
ice cream.
Nutritional information per serving:
Calories 344 (36% from fat) • carb. 54g • pro. 3g
• fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg
• calc. 10mg • fiber 4g
