Blond Pears


  • 2 cups white wine
  • 2 cups orange juice
  • ½ cup Water
  • ¾ cup honey
  • 1 cup sugar
  • vanilla bean
  • 1 cinnamon stick
  • star anise
  • 2 cloves
  • ½ orange
  • 4 Bosc or golden pears
  • Eureka lemon
  • 1 tsp corn starch
  • 1 tbsp butter
  • vanilla ice cream and Lotus Biscoff cookie crumble
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set 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 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. Press Pressure Cook, pressure level High, and set time to 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 Saute for 25 Minutes.
  • Let liquid reduce until a syrup forms. (I added 1 tsp 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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