Crockpot Maple Pears

For an elegant dessert, place each pear upright on a pretty dessert plate. Spoon the sauce around the pear, and sprinkle with chopped toasted nuts or coconut. Spoon a big dollop of soft whipped cream alongside the pear, and garnish the plate with a twisted orange slice.

6 pears
1/2 cup packed brown sugar
1/3 cup maple syrup
1 Tbs butter, melted
1 tsp grated orange peel
1/8 tsp ground ginger
1 Tbs cornstarch
2 Tbs orange juice

Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in your crockpot.

Mix remaining ingredients except cornstarch and orange juice; pour over pears. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.

Remove pears from cooker; place upright in serving dish or individual dessert dishes.

Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.

Makes 6 servings

For a honey of a pear, use 1/4 cup honey instead of the maple syrup for a sweet change of pace.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Flat Iron Steak

Courtesy of Deborah

Flat iron steak (or any cut of beef)
Salt - to taste
Rotel tomatoes (amount based on amount of beef - for 3 flat iron steaks, I use 2 cans)


Put everything, including rotel juice, in crock pot and cook 4hrs on high or 8hrs on low. That's it!

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Refrigerator Gravlax

2 lbs. unskinned salmon fillet
2 Tbs olive oil
1/3 cup brown sugar
1/3 cup salt
1 Tbsp black peppercorns,coarsely crushed
1 Tbsp juniper berries, coarsely crushed
2 cups lightly packed dill sprigs,rinsed
1/4 cup gin (Optional)

Rinse salmon, pat dry, and rub with oil. Mix sugar, salt, peppercorns, and juniper berries; rub mixture onto both sides of fish fillets. Put 3/4 cup of the dill in a 9x13 glass baking dish. Lay fish skin side down, on dill and cover with 3/4 cup more dill. Sprinkle with gin, if using. Cover tightly. Refrigerate for at least 24 hours or up to 2 days(I did for 2 days), turning fish over about every 12 hours. If you are using it for gravlox you discard the brine and dill after the 2 days and pat the salmon dry and cut across grain into paper-thin,slanted slices. Garnish with lemon slice and remaining 1/2 cup dill sprigs. I at this point put my fillets in the smoker and use apple chips and smoke for 4 to 6 hours. I think it gives a great taste to smoked salmon to use this system.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com