Slow “Baked” Pears and Apples

When it comes to baking fruit, a slow cooker is not the same as a conventional oven. For one thing, in slow cooking, the baking dish and the oven walls are one, which means that there is nowhere for evaporating liquid seeping from the fruit to go. The resulting baked fruit stays very moist, and doesn’t need any additional liquid, which can water down the natural flavor of the fruit. But it also doesn’t dehydrate, so the outcome is a cross between a compote and traditional baked fruit. I hav