Ingredients
• 1/3 cup caster sugar
• 2 cups apple, cranberry and raspberry juice
• 4 medium packham pears, peeled
• 1 vanilla bean, split
• 150g frozen raspberries
• Double cream, to serve
Method
Step 1
Combine sugar and juice in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
Step 2
Place pears in the bowl of a 5 litre slow-cooker. Pour over syrup. Add vanilla bean. Cover. Turn slow-cooker to high. Cook for 1 hour 15 minutes or until pears are almost tender, turning halfway through cooking.
Step 3
Add raspberries. Cook for 15 minutes or until pears are tender. Serve pears with syrup, raspberries and cream.
