In ‘making this recipe up land’ I’ve discovered that throwing random fall spices into a slow cooker for cider feels the same as imagining out spices for baking. In your mind the flavors fuse together as you toss them into the bowl, and you can just taste the future flavors ahead. Eventually, after you experiment and come to know these slow cooker cider recipes, you can make ones that revolve around your mouth’s desires, especially if you’re like me and love tons of cinnamon in your drink (benefits of the single life do include having everything taste the way only you want, without having to care about others’ mouths).
I have a confession you can’t tell the other white ladies. I’ve grown a bit weary of the pumpkin spice. It has been used in the slow cooker apple cider, and the cookie pumpkin dough, the pumpkin spice ketchup.
Since time is rolling into the holidays I decided to use up the last of the spices in my little bags and see what nature could fondle together with some pears, anise, cloves, cinnamon, and why not some garam masala?
My mouth is so glad this concoction was fused together.
All of the spicy sweetness you could want comes through with each sip, and you get a little twist for a holiday drink that will make all of your guests feel they’ve stepped into the great hall for a feast. If you all wear your house scarves and serve this with pumpkin pasties (coming soon 😉 , then call me so I can join.
If you want to be more traditional then you can definitely stick with the spices in the slow cooker apple cider and just substitute out the apples for pears.
I personally prefer the pears now because they have a more seductive and deep taste that goes well with fall spices, but I’ve honestly always preferred pears to apples.
This cider is so inspiringly delicious I’ve already made a cocomilk pear spiced latte, pear spiced brownies…I totally left the oven on. Woops *texts roomy to please turn off oven*. Woot technology and slow baking(I’ve been baking at low temps lately for thorough heating and close to god level deliciousness).
Soon there will be a pear spiced cake. Keep your mouths watering.
4-5 Pears (I used bosc pears)
1 Tablespoon Whole Anise
2 Teaspoons Whole Cloves
3 Cinnamon Sticks
1 Tsp Garam Masala Powder
7-9 Cups Fresh Filtered Water (Quality Matters)
- Compile all of your spices and pears together:
2. Chop your pears into quarters:
3. Put the pears into the slow cooker and fill up with water:
4. Dump all of your spices into a nut bag or directly into the slow cooker (to be strained out later:
5. Cook on low for six hours or high for three hours
6. On the last hour smash the pears against the side of your slow cooker.
7. Take out the spice bag or strain through a colander over a large pot.
8. To serve simply warm in the slow cooker and serve to overjoyed guests.