PEARS STEWED IN RED WINE
SERVES 4
INGREDIENTS
2 cups water
1/2 cup sugar
2 slices lemon
2 cinnamon sticks
1/4 teaspoon mace
4 firm pears, peeled but not cored, stems
on
3/4 cup red wine
1 cup frozen raspberries
4 tablespoons heavy cream
DIRECTIONS
- In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace.
Simmer until the sugar is dissolved. (Follow the Browning/Sautéing instructions on Page-
14 of this manual.)
- Place the pears into the pressure cooker, trimming bottoms if necessary so they stand
upright.
- Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use
the Quick or Natural release method and remove the lid.
- Add the red wine.
- 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.
- Carefully remove only the pears and transfer to a deep container.
- Boil down the remaining sauce until it is syrupy by pressing BROWN / WILD RICE button.
Cool, then pour over the pears and keep at room temperature overnight.
- To serve, defrost and purée the raspberries in a processor until smooth.
- Spoon 4 tablespoons 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.
- Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the
cream into the sauce in an attractive design.
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