Courtesy of The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson © 2013 Robert Rose Inc. Reprinted with publisher permission


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Serves 8

I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of Coconut Whipped Cream for a perfect finish to a substantial meal.

Requires a small (maximum 3 1/2 quart) slow cooker.


4 cups/1 L boiling water     

2 tbsp/30 mL green tea leaves      

1 to 2 tbsp/15 to 30 mL grated gingerroot (see Tips)     

1/2 cup/125 mL liquid honey        

1 tsp/5 mL pure almond extract    

1 tsp/5 mL grated lemon zest        

8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise

Toasted sliced almonds, optional

Coconut whipped cream, optional           


1. In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.

2. Add ginger, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of coconut whipped cream, if using.

  • Entertaining Worthy
  • Can Be Halved (see Tips)


If you are halving this recipe, be sure to use a small (1 1/2 to 2 quart) slow cooker.

When poaching, use firmer pears, such as Bosc, for best results.

I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference.

Make Ahead:

This dessert should be made early in the day or the night before so it can be well chilled before serving.

Published by WholeFoods Magazine Online, 7/7/14