4 servingsbosc or golden pearsbutter

Blond Pears

By Luz Colsa

4 Servings

Recipe Details

Course: Desserts

Cooking Technique: Pressure Cook

Yield: 4 Servings

Ingredients

2 cups white wine
2 cups orange juice
½ cup water
¾ cup honey
1 cup sugar
1 vanilla bean
1 cinnamon stick
1 star anise pod
2 cloves
½ orange
4 Bosc or golden pears
1 lemon, as needed
1 tsp corn starch
1 tbsp. butter
Vanilla ice cream, as needed
Lotus Biscoff cookie, as needed, crumbled

INSTRUCTIONS

Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 minutes. Add the white wine, orange juice, water, honey, sugar, cinnamon, star anise, vanilla, cloves, and orange. Mix and wait for it to boil.
Meanwhile, peel the pears and cut the bottoms a little so that they can stand up easily. Squeeze the lemon over the pears to prevent browning.
When the liquid begins to boil, add the pears. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Pressure Cook on High for 10 minutes.
When done cooking, release steam, remove pears from pot and set aside (pears are done if a knife goes in easily. Leave a little longer if necessary).
Strain the liquid and return to the pot. Press Sauté for 25 minutes.
Let liquid reduce until a syrup forms. (I added 1 teaspoon of corn starch dissolved in a bit of water).
After 25 minutes, turn off and add butter. Mix. (When the syrup cools, it thickens)
Serve the pears with the sauce on top, vanilla ice cream and Lotus Biscoff crumble (crushed with a bit of butter and honey).

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About the chef

Luz Colsa

Luz Colsa is a passionate culinary creator and the mastermind behind Soul Food MX, a brand she developed to share her love for cooking and inspire others to connect through food. With roots in a family that valued the kitchen as a gathering place, Luz’s cooking journey began under the influence of her grandmothers. Her brand, Soul Food, started as a way to share recipes with friends and family, but it quickly grew into a social media sensation, where Luz’s visually captivating food content gained a larger following. Colsa is known for her approach to food as both nourishing and enjoyable, often experimenting with flavors and ingredients to create modern twists on traditional dishes. Her work spans from digital content creation to collaborations with high-end culinary ventures, such as her partnership with the renowned Ling Ling Mexico City, where she fused her home-cooked flair with professional cuisine. Colsa is also an author, with her upcoming book in collaboration with Giovanna Ronci, Be Our Guest, set to launch in November 2024, where she will continue to share her love for food with a focus on bringing people together through delicious, thoughtfully crafted meals.

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