Pears in Red Wine


500ml (2 cups) water
125ml (1/2 cup) soft brown sugar
2 slices lemon
2 cinnamon sticks
6 firm pears, peeled but not cored with the stems on
185ml (3/4 cup) red wine
250ml (1 cup) frozen raspberries
60ml (1/4 cup) heavy or whipped cream


Serves 6

  1. In the Electric Pressure Cooker (RHEP6) combine the water, sugar, lemon and cinnamon sticks.
  2. Using the simmer function with the lid off simmer until dissolved, stirring occasionally.
  3. Place pears into the pressure cooker. Lock lid and program to cook for 10 minutes.
  4. Once cooked release pressure then open lid.
  5. Add the red wine and lock lid in place again and program to cook for 10 more minutes
  6. (using HIGH pressure menu and minutes).
  7. Once this cooking time is complete, release pressure and open.
  8. Carefully remove the pears and transfer to a deep container.
  9. Strain and boil down the sauce until syrupy using the simmer function with the lid off.
  10. Cool, then pour over the pears and keep at room temperature overnight.
  11. To serve, defrost and puree the raspberries in a processor until smooth.
  12. Spoon a little puree onto a dessert plate and place a pear upright into the centre.
  13. Spoon some syrup over the pears and dribble cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.