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Slow Cooker Caramel Pear and Pudding Cake

Posted By GKC On September 1, 2013 @ 12:00 am In Weekly Recipes | No Comments

caramel-pear-pudding
Serves 6 – 8

I like this best made dairy. You can make the caramel sauce [1] pareve and its still great.

2/3 cup good-quality caramel sauce, warmed
2 ripe Bartlett pears, peeled, cored, and sliced
3/4 cup cranberries
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup pareve milk
2 tablespoons margarine or butter, melted

Coat the cooking insert of a 5- to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.

Whisk together flour, sugar, salt, baking powder, pareve milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.

Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2 1/4 hours on low.

Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with crème fraîche.

*You can use a 4-qt. slow-cooker, but may need to increase the cooking time.


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[1] caramel sauce: http://www.gourmetkoshercooking.com/2011/09/apple-cake-with-caramel-glaze/

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