Red Wine Stewed Pears

By: Laura Pazzaglia

Red Wine Stewed Pears
cuisine icon Cooking Technique
High Pressure
cuisine icon Keywords
(the spice), 6 servings, bay laurel leaf, cook 9 min, firm pears, fruits, high pressure, mint, of ginger or 1 piece of fresh ginger, or 1 tsp (5 ml) of cinnamon, oregano or basil (optional), peeled, prep 5 min, sage, sugar, tannic red wine like sangiovese or barbaresco, tarty

prep icon Prep Time
5 min
cook icon Cook Time
9 min

serving icon Servings
6 Servings
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 (5 ml) of cinnamon
  • 1 tsp (5 ml) of ginger or 1 piece of fresh ginger
  • 2 cups (500 ml) sugar
  • 1 bunch of herbs for decoration sage, mint, oregano or basil (optional)
Instructions
  • Peel the pears but leave the stems attached. Pour the bottle of wine in the pressure cooker.
  • Add the bay leaf, 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). When cooking time is up count 10 Minutes of natural open time. Then, release minutes). 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.
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