Posted in: Recipes
Retro Recipe Revival: Poached Pears in Spiced Red WineIt’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival sees us taking a break from the savoury to bring a delicious fruity dessert your way in the form of Poached Pears in Spiced Red Wine.
Recommended applianceTower 5.5 Litre High-Dome Pressure Cooker Total time to table: 50 minutes Total Cost Per Serving: £1.29 Contains Nuts? No Suitable for Vegetarians? Yes Serves: 6
- 225g caster sugar
- x 6 pears (peeled, whole with stalk intact)
- x 1 vanilla pod
- x 1 bottle red wine
- x 1 cinnamon stick (halved)
- x 1 fresh thyme sprig (plus x 2 sprigs to serve)
- Half the vanilla pod lengthways and scrape out the black seeds. Peel the pears making sure to keep them intact and leaving the stalks attached (the 3.5-inch paring knife included in the Tower 5 Piece Knife Set with Acrylic Stand is particularly useful for this task).
- Place the seeds into your pressure cooker along with the red wine, cinnamon stick, caster sugar and thyme.
- Cut each piece of the vanilla pod into three long, thin strips, add to the pressure cooker and then gently lower in the pears.
- Close the pressure cooker lid and place over a high heat to bring up to full pressure. Cook the pears for around 6 minutes then release the pressure using the cold water quick release method. Cooking times for the pears will depend upon how ripe they are – you should make sure they are tender all the way through (test this by piercing them with a cocktail stick).
- Remove the pears from the pressure cooker then boil the remaining liquid to reduce it by half until the consistency of a syrup. Place aside to cool for around 10 minutes.
- Place each pear in its own individual glass sundae dishes and pour the syrup over. Add a strip of vanilla, piece of cinnamon and thyme sprig and tuck in! You can even add a dollop of mascarpone if you’re feeling adventurous.
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