Pears cooked in red wine
You can find more recipes, inspiration and Tipps at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
26 min
Total Time
6 min
Cooking Time
20 min
Preperation Time
Ingredients
| 0.75 l | robust red wine |
| 140 g | Sugar |
| 4-6 | firm ripe pears (e.g. Williams Christ) |
| 1 stick of cinnamon | |
| 2-3 | Carnation |
| 3 | Star anise |
| 2 | Allspice berries |
| 1 sprig | rosemary |
| 1/2 | Organic lemon |
Instructions
Step 1 of 4:
Reduce the red wine and sugar in the open Pressure Cooker to about half, then set aside.
Step 2 of 4:
Peel the pears and halve them lengthwise, without removing the seeds, 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 in hot water, pat dry, cut 2 thicker slices from the middle, and add them to the pears with the rosemary.
Step 3 of 4:
Close the Pressure Cooker, set the cooking crown to level 1, and heat the pot on the highest setting. When the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. As soon as the green ring becomes visible (Cooking Indicator: 1st ring), the cooking time of 6 min. begins.
Step 4 of 4:
Then release the steam from the pot, open it, and remove the pears. Reduce the liquid to about half until syrupy, set aside, and leave to cool. Arrange the pears on plates, drizzle with the red wine syrup, and serve.
Tipp:
If you let the red wine pears cool overnight in the spiced liquid, they will develop an especially beautiful, intense red colour.
