You can use this basic recipe to cook peaches and nectarines. Reduce cooking time by about 4 minutes for softer stone fruit.
Ingredients
- 1 cup sugar
- 1½ cups red wine
- 6 ripe pears, peeled
- 1-2 cinnamon sticks or ½ teaspoon ground cinnamon
- 1 orange, rind and juice
Method
- Combine the sugar and wine in the pressure cooker and cook uncovered, stirring occasionally until the sugar dissolves. Add the pears, cinnamon and orange rind and juice.
- Close and lock the lid. Bring to low pressure over a high heat. Reduce heat to stabilise pressure on low and cook for 15 minutes.
- Turn the heat off and leave the pressure cooker to stand for 10 minutes or until the cooking indicator has completely sunk back. Give the cooker a good shake before removing the lid to release any steam.
- If time allows, transfer the pears to a lidded container, cover, cool and refrigerate overnight. The wine will permeate the pears and colour them deep burgundy. Serve with whipped cream flavoured with orange rind.
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