Serves 4
Ingredients
- 4 ripe but still firm pears
- 2 tbsp fresh lemon juice
- 4 cups dry red wine
- 1/2 cup freshly squeezed orange juice
- 2tsp grated orange zest
- 1/4 cup sugar
- 1 cinnamon stick
- 1/2 tsp ground cloves
- 3 pieces of star anise
- 1/2 tsp ground ginger
- 1 sprig fresh mint
Method:
- Rinse and peel the pears leaving the stem. Using a corer or melon baller, remove the cores from underneath without going through the top so you can maintain the stem. Brush the pears inside and out with the lemon juice.
- Combine the wine, orange juice, orange zest, sugar, cinnamon stick, cloves, and ginger in your Per Velocità pressure cooker.
- Turn on the heat and slowly bring to a boil in about 3–5 minutes; stir to blend and dissolve the sugar.
- Carefully place the pears in liquid and let it simmer uncovered for 5 additional minutes.
- Close the lid and turn the valve to ‘vegetables’.
- Bring to pressure, then cook on low heat and under pressure for 4 minutes.
- To release the pressure, it’s recommended to use the natural release method (allow pressure to drop naturally) or for quick release, carefully transfer the pressure cooker to the sink and cool off the pot under cold water until the pressure has dropped - careful to avoid the valves/vents (cold water release method). Let it rest for 5 minutes.
- Open the lid and use a slotted spoon to transfer the pears to a serving platter.
- Serve warm with vanilla ice cream and garnish with mint sprig.
