Honey and Vanilla Poached Dried Pears Pressure Cooker Recipe

Honey And Vanilla Poached Dried Pears Pressure Cooker Recipe

Ingredients

SERVES 8 to 10 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 1¼ cups water
• 1 cup cream sherry
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 cinnamon stick
• 2 thick lemon slices
• ½ vanilla bean, split
• 10 to 12 dried pear halves

Method

1. In a 5- to 7-quart pressure cooker, combine the water, sherry, sugar, honey, cinnamon stick, lemon slices, and vanilla bean (first scraping the seeds out and adding them to the pot along with the bean)
2. Bring to a boil and simmer for 2 minutes
3. Add the pears and return to a boil
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 7 minutes
8. Remove the pot from the burner
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. Remove the cinnamon stick, lemon slices, and vanilla bean
12. You should be able to pierce the pear easily with the tip of a knife
13. With a slotted spoon, transfer the cooked pears to a plate lined with parchment paper so they do not stick or to a glass storage bowl with a cover
14. Return the uncovered pressure cooker to the heat
15. Bring to a low boil and continue to simmer until the liquid thickens and is reduced by about a third
16. Pour over the poached pears
17. Cover and chill at least 4 hours; it will keep for 3 to 4 days
18. Serve warm, at room temperature, or cold, with, if you wish, its liquid or whipped cream

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