PEARS STEWED IN RED WINE
SERVES 4
Ingredients: 1/4 teaspoon mace
2 cups water
1/2 cup sugar
2 slices lemon
2 cinnamon sticks
4 firm pears, peeled but not cored, stems
on
3/4 cup red wine
1 cup frozen raspberries
4 tablespoons heavy cream
Directions:
1. In the pressure cooker, combine water, sugar, lemon, cinnamon sticks and mace.
Simmer until the sugar is dissolved. (Follow the Browning/Sautéing instructions in
this manual.)
2. Place the pears into the pressure cooker, trimming bottoms if necessary so they
stand upright.
3. Lock the lid in place and set the Pressure Cook time to cook for 10 minutes (cooking
time may vary). When cooking is complete, use the Quick or Natural release method
and remove the lid; add the red wine.
4. Lock the lid in place again and program to cook for 10 more minutes. When
cooking is complete, use the Quick or Natural release method and remove the lid.
5. Carefully remove only the pears and transfer to a deep container.
6. Boil down the remaining sauce until it is syrupy by using the Browning function.
Cool, then pour over the pears and keep at room temperature overnight.
7. To serve, defrost and purée the raspberries in a processor until smooth.
8. Spoon 4 tbsp of the purée on four dessert dishes or shallow bowls. Place a pear
upright in the center or each dish. Spoon some syrup over the pears.
9. Dribble 1 tbsp of cream in a circle over the sauce. With the aid of a knife, swirl the
cream into the sauce in an attractive design and serve.
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