Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 4, 2013


This makes a great summer dessert served with or over ice cream, pound cake, etc.  Good anytime of the year though!

3 cups fresh pineapple chunks
2 medium pears, peeled, cored, chunked
2 cups frozen sliced peaches (with syrup)
1 cup frozen pitted cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tbsp packed dark-brown sugar
1 tsp vanilla extract
2 tbsp cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream for serving, optional
Pound cake for servings, optional

Combine the pineapple, pears, peaches, cherries, apricots, oj, brown sugar, and vanilla in a crockpot or slow cooker.

Place lid on cooker and cook for 5 to 6 hours on low or 3 to 4 hours on high.

Remove lid from cooker and transfer about 2 to 3 tablespoons of the liquid to a small heat-proof bowl. Add the cornstarch to the liquid and stir until smooth.  Return the liquid to the cooker and cook another 15 minutes or so until juice is thickened.  Sprinkle the almonds over the top.

Serve in a bowl, with ice cream, poundcake, or as desired.

Yield: 6 servings

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