Pears cooked in red wine

Step 1 of 4:

 

Reduce red wine and sugar by half in an open pressure cooker and set aside.

Step 2 of 4:

 

Peel the pears and halve them lengthwise, without removing the cores, stems, or blossom ends. Place the pear halves in the reduced red wine and add the spices. Rinse the rosemary and shake dry. Wash the lemon thoroughly with hot water, pat dry, cut 2 thicker slices from the center, and add them to the pears along with the rosemary.

Step 3 of 4:

 

Close the pressure cooker, set the control knob to level 1, and heat the pot on the highest setting. When the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. As soon as the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 6 minutes begins.

Step 4 of 4:

 

Then, let the steam escape from the pot, open it, and remove the pears. Reduce the cooking liquid by half until syrupy, set aside, and let it cool. Arrange the pears on plates, drizzle with the red wine syrup, and serve.

Tip:

 

If you let the red wine pears cool overnight in the spiced syrup, they will develop a particularly beautiful and intense red color.