Place whole pears in the slow cooker and 4 other ingredients to get a dessert so elegant your family will think you spent hours in the kitchen.

This 5-ingredient slow cooker poached pear recipe is one of those little kitchen miracles that looks fancy but takes almost no effort. You literally place whole peeled pears in the slow cooker, pour in a simple spiced liquid, and let the slow cooker do the work while you go about your day. By the time dinner is done, you have tender, jewel-toned pears in a fragrant syrup that feel restaurant-worthy but are cozy enough for a weeknight at home.

Serve the warm poached pears in shallow bowls with plenty of the cooking syrup spooned over the top. They’re lovely on their own, but they pair especially well with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of vanilla yogurt. For a little crunch, sprinkle with toasted chopped nuts like almonds or walnuts. These pears also tuck beautifully alongside a slice of simple pound cake or angel food cake for a special-occasion dessert that still feels homey and comforting.

Servings: 4

4 firm but ripe pears, whole, peeled with stems left on

Peel the pears, leaving the stems intact for a pretty presentation. If the pears won’t stand upright, you can very thinly slice a bit off the bottom so they sit flat in the slow cooker.

Place the whole peeled pears standing upright in the bottom of the slow cooker crock. They should fit snugly but not be squished; it’s fine if they lean a little.

In a small bowl or large measuring cup, whisk together the apple cider (or apple juice), brown sugar, vanilla extract, and cinnamon until the sugar starts to dissolve.

Pour the cider mixture gently over the pears in the slow cooker. The liquid won’t fully cover them, but it should come at least halfway up the sides. Spoon a little of the liquid over the tops of the pears to moisten them.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the pears are very tender when pierced with a knife but still hold their shape. Try not to lift the lid too often so the heat stays consistent.

Once the pears are tender, carefully transfer them to a serving dish using a slotted spoon, keeping the stems intact. They will be delicate, so move them gently.

If you’d like a slightly thicker, more intense syrup, pour the cooking liquid into a small saucepan and simmer on the stovetop over medium heat for 5 to 10 minutes, or until it reduces and thickens slightly. Stir occasionally and watch closely so it doesn’t burn.

Serve the warm pears with the warm syrup spooned over the top. You can cool them to room temperature or chill them in the fridge if you prefer them cold. Store leftovers, covered in their syrup, in the refrigerator for up to 3 days.

For kids who are unsure about warm fruit, slice one of the cooked pears and serve it over vanilla yogurt or ice cream so it feels more like a sundae. If your family likes bolder spices, add 2 to 3 whole cloves or a star anise pod to the slow cooker with the cinnamon stick for a deeper, more holiday-style flavor. For a lighter dessert, swap the brown sugar for 1/4 cup honey or maple syrup and taste the cooking liquid before adding more. If you don’t have apple cider, use plain apple juice or even a mix of half apple juice and half water; you can add an extra tablespoon of brown sugar to boost sweetness if needed. For a slightly richer, more grown-up version, stir 1 tablespoon of butter into the hot reduced syrup at the end for a glossy finish. To make these ahead for a dinner party, cook the pears earlier in the day, chill them in their syrup, and rewarm gently in the slow cooker or on the stovetop before serving. If you’re cooking for a larger family, you can fit 6 small pears into a larger slow cooker by nestling them in on their sides and rotating them halfway through cooking so they poach evenly.