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Classic Oatmeal-in-a bowl
Red Wine Stewed Pears - Fruity & Sweet!
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6 pears
|
Ingredients
- 6 firm pears peeled
- 1 bottle of red wine a dry tarty, tannic red wine like Sangiovese or Barbaresco
- 1 bay laurel leaf
- 4 cloves (the spice)
- 1 tsp cinnamon (or stick)
- 1 tsp Ginger (or
1 piece fresh ginger) - 2 cups sugar
optional
- 1 Bunch of Herbs for decoration -sage, mint, oregano or basil
Ingredients
optional
|
Instructions
- Peel the pears but leave the stems attached. Pour the bottle of wine in the pressure cooker.
- Add the bay leaf, cloves, cinnamon, ginger and sugar. Mix well to dissolve.
- Add the pears to the pressure cooker and close and lock the lid.
- Turn the heat on to high and when the pan reaches pressure, lower the heat to the minimum and start counting 5-7 minutes cooking time at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). When cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
- Pull out the pears carefully using tongs or two spoons.
- Set the pears aside and put the pressure cooker back on the heat, without the lid, to reduce the cooking liquid to a third of the original amount.
- Drizzle syrup on pears, decorate with herbs and serve either room temperature or chilled.
- If made ahead-of time, refrigerate pears in the cooking liquid syrup.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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I made these to take to a Christmas dinner, and they were a hit! So good! The wine and spices added the perfect amount of flavor and sweetness. And the pears were perfect. Not mooshy at all. The only downside is this is pretty messy to make. At least that was my experience. When venting, you’re venting steam filled with sugary red wine. You get the idea. And the spices tend to go in every nook and cranny. So, expect to give the pot a thorough take apart cleaning afterwards.
Fantastic. I used a good quality chianti, I halved the pears so they would be covered by the wine (8 qt IP), 6 min of pressure. After i removed the pears i reduced the sauce on Saute for about 30 minutes. Very yummy!!!!
Clove was a bit overwhelming