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Recipe Category: Poached
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Pressure-Poached Nectarines In White Wine Pressure Cooker Recipe
Ingredients
SERVES 4 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure
- 2 cups Moscato or other fruity white wine
- ½ cup sugar
- 1 (3-inch) cinnamon stick
- 1 (3-inch) strip lemon zest
- 4 firm but ripe nectarines (about 1¼ pounds), skins left on, halved, and stoned
Method
- In a 5- to 7-quart pressure cooker, combine the wine, sugar, cinnamon stick, and lemon zest
- Cook over medium-high heat, stirring until the sugar has dissolved, about 1 minute
- Carefully add the nectarine halves, cut side down, in a single layer
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 2 minutes
- Remove the pot from the burner
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Transfer the nectarines with a slotted spoon, cut side up, to a pie plate or other baking dish just large enough to hold them
- Return the uncovered pressure cooker to high heat and boil the liquid until it is reduced to 1 cup, about 5 minutes
- Discard the cinnamon stick and lemon zest
- To serve, place 2 nectarine halves in each of 4 individual compotes or other dessert bowls and drizzle with the sauce
- Serve slightly warm or chilled
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