Pears Stewed in Red Wine Sauce

By JimMac

A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.

Ingredients

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

Details

Servings 4

Preparation

Step 1

Directions:

- In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer
until the sugar is dissolved. (Follow the Browning/Sautéing instructions on Page-11 of this
manual.)
- Place the pears into the pressure cooker, trimming bottoms if necessary so they stand upright.
- Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the
Quick or Natural release method and remove the lid.
- Add the red wine.
- Lock the lid in place again and program to cook for 10 more minutes. When cooking is
complete, use the Quick or Natural release method and remove the lid.
- Carefully remove only the pears and transfer to a deep container.
- Boil down the remaining sauce until it is syrupy by pressing START. 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 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.