*  Exported from  MasterCook  *

                   Wine-Steamed Pears (Pressure Cooker)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          dry white wine
     1/2  cup           cream sherry
     1/4  cup           sugar
   1      3 in stick    cinnamon -- halved
     1/4  teaspoon      ground ginger
   2      teaspoons     grated orange zest
   4                    Bosc pears,ripe but firm -- peeled

serves 4

Work quickly once you've peeled the pears, or they'll turn brown.

Combine the wine, sherry, sugar, cinnamon, ginger, and orange zest in
the cooker.  Bring to the boil and stir to blend.  Simmer for 1
minute.  Carefully drop a steaming rack or basket into  place.  Trim
the bottoms of the pears so that they will stand upright and set them
on the rack.

Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 30 seconds.
Reduce the pressure with a quick release method.  Remove the lid,
tilting it away form you to allow any excess steam to escape.  If the
pears are not sufficiently cooked, return to high pressure for
another 30 to 90 seconds, as required.  Reduce pressure with a quick
release method.

Gently remove the pears with a slotted spoon and set on a serving
platter or individual dessert plates.  If you wish, reduce the sauce
by boiling vigorously until it thickens.  Remove the steaming rack
and discard the cinnamon.  Pour the sauce over the pears and serve
warm or at room temperature.

Serving suggestions:  Best when served warm, but also good at room
temperature.  Sliced, they make a nice topping for pound cake or a
genoise.

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