Pears Stewed in Red Wine

By JimMac

Ingredients

• 2 cups (500 ml) water
• 1/2 cup (125 ml) sugar
• 2 slices lemon
• 2 cinnamon sticks
• 1/4 teaspoon (1 ml) mace
• 4 firm pears, peeled but not cored, stems on
• 3/4 cup (175 ml) red wine
• 1 cup (250 ml) frozen raspberries
• 4 tablespoons (60 ml) heavy cream

Preparation

Step 1

In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer until the sugar is dissolved.

Place the pears in the pressure cooker steamer basket, trimming bottoms if necessary so they stand upright. Lower the basket into the pressure cooker. Lock the lid in place and bring to pressure, then lower heat and cook for 2 minutes. Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid. Add the red wine.

Lock the lid in place and bring to pressure again, then lower heat and cook for an additional 2 minutes. Allow pressure to drop using the quick release method [2] or automatic release method [3], and remove the lid. Carefully lift out the steamer basket and transfer the pears to a deep container. Boil down the sauce until it is syrupy. Cool, then pour over the pears and keep at room temperature overnight. To serve, defrost and purée the raspberries in a processor until smooth. Spoon 4 tablespoons (60 ml) of the purée on four dessert dishes or shallow bowls. Place a pear upright in the center or each dish. Spoon some syrup over the pears. Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.