Sweet and tart at the same time, no dessert stuns more with it’s beauty than wine stewed pears! Just peel, stew and serve!
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | none | 5-7 min. | High(2) | Natural |
Pressure Cooker Wine Poached Pears
Author: hip pressure cooking
Recipe type: pressure cooker
Prep time:
Cook time:
Total time:
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 stick (or 1 tsp) Cinnamon
- 1 piece of fresh (or 1 tsp) of Ginger
- 2 cups sugar
- (optional)1 Bunch of Herbs for decoration -sage, mint, oregano or basil
INSTRUCTIONS
- Peel the pears, leaving the stem attached. Pour the bottle of wine in the pressure cooker.
- Add the bay, 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). For electric pressure cookers, 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.
Looks yummy… do you mean 17 seconds though? I think 17 minutes would turn them to mush.
I think this would be amazing served with a cheese plate.
Mary, I forgot to come back and reply… I had originally mistakenly given the pressure cooking time for my old, weight-modifyed pressure cooker. I have updated the recipe for modern pressure coookers giving the proper timing for high and low pressure.
Ciao!
L
poached pears are a gorgious dessert, sweet and spicy !! and your photos are great !!
5 minutes at high PLUS 10 at low?
or
5 min at hight OR 10 at low?
Oops! That should have been an OR. Fixed the recipe. Apologies for the confusion.
Ciao,
L
I tried this and after 10 minutes the pears were still too hard to cut. Not sure what I did wrong. I have a Prestige pressure cooker and it doesn’t have a high or low pressure indicator.
Heather, did you cover the pears completely in wine? Are you certain your cooker reached pressure before you began to count the pressure cooking time?
Though I have not tired ALL pear varieties, most should become tender by 10 minutes of pressure!
Ciao,
L
Looks gorgeous – can’t wait to invite some guests over to try it.
I have made these a few times. But I have recently tried a non alcoholic version. Not that I think much of the alcohol survives the cooking, but some guests are fussy.
Modified for four pears halved so they fit into the 2.5L braiser
4 pears peeled halved and cored
A large pinch of whole black pepper ( about 12 but I didn’t count them) kampot pepper if you can get it.
1 cup water
1 scant cup sugar
1 bay leaf
1/2 cinnamon stick, crumbled
4 cloves
1 swig vinegar. I used honey vinegar but I suspect any “sweet” vinegar would work. Balsamic would be interesting to try. As would cider vinegar
Cooked as above with the time reduced slightly. Lift out the pears then strain the liquid and soak the pears in it until ready to serve