📝 About This Recipe
Transform humble pears into a sophisticated French-inspired masterpiece using the modern magic of the Instant Pot. This recipe infuses firm Bosc pears with a deep, aromatic blend of Cabernet Sauvignon, warm cinnamon, and zesty citrus, achieving a tender texture in a fraction of the traditional stovetop time. The result is a stunning, jewel-toned dessert that balances sophisticated tannins with a luscious, honeyed sweetness.
🥗 Ingredients
The Pears
- 4 pieces Bosc Pears (firm but ripe, peeled with stems left intact)
- 1 tablespoon Lemon Juice (to prevent browning after peeling)
The Poaching Liquid
- 2 cups Dry Red Wine (Cabernet Sauvignon, Merlot, or Syrah work best)
- 3/4 cup Granulated Sugar
- 1/2 cup Orange Juice (freshly squeezed)
- 2 pieces Cinnamon Sticks (whole)
- 3 pieces Star Anise (whole)
- 4 pieces Whole Cloves
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 2 strips Orange Zest (removed with a vegetable peeler, avoid the white pith)
- 1 inch Fresh Ginger (sliced into coins)
For Serving
- 1/2 cup Mascarpone Cheese (or high-quality vanilla bean ice cream)
- 4 sprigs Fresh Mint (for garnish)
- 2 tablespoons Pistachios (roasted and salted, crushed)
👨🍳 Instructions
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1
Prepare the pears by peeling them carefully from top to bottom with a vegetable peeler, keeping the stem attached for an elegant look. Slice about 1/4 inch off the bottom of each pear so they can stand upright.
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2
Rub the peeled pears with lemon juice immediately to prevent oxidation and keep the flesh bright before they hit the wine.
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3
In the inner pot of your Instant Pot, combine the red wine, sugar, orange juice, cinnamon sticks, star anise, cloves, vanilla bean (seeds and pod), orange zest, and ginger slices.
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4
Select the 'Sauté' function and stir the mixture until the sugar has completely dissolved and the liquid begins to simmer.
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5
Turn off the 'Sauté' function. Gently place the pears into the liquid. It is okay if they are lying on their sides, but try to arrange them so they are mostly submerged.
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6
Secure the lid of the Instant Pot and set the steam release valve to the 'Sealing' position.
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7
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 9 minutes. For very large or very firm pears, you may increase this to 11 minutes.
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8
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This prevents the delicate fruit from bursting. After 10 minutes, carefully vent any remaining steam.
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9
Using a slotted spoon, very gently remove the pears from the pot and transfer them to a plate or a shallow bowl. Handle them with care as they will be quite soft.
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10
Switch the Instant Pot back to the 'Sauté' function on the 'High' or 'More' setting. Let the wine mixture boil uncovered for 10-15 minutes.
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11
Continue boiling the liquid until it reduces by about half and becomes a thick, syrupy consistency that coats the back of a spoon.
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12
Strain the syrup through a fine-mesh sieve to remove the whole spices and zest. Discard the solids.
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13
To serve, place one pear in the center of a dessert plate. Drizzle generously with the warm red wine reduction.
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14
Add a dollop of mascarpone or a scoop of vanilla ice cream to the side, sprinkle with crushed pistachios, and garnish with a fresh mint leaf.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; the flavor concentrates as it reduces. Bosc or Anjou pears are the best choices because they hold their shape beautifully during pressure cooking. If you have time, let the pears chill in the poaching liquid in the fridge overnight for an even deeper ruby color. Avoid over-ripened pears, as they will turn into mush under pressure; look for fruit that is firm to the touch. If the syrup isn't thickening enough, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) at the very end of the reduction phase.
🍽️ Serving Suggestions
Pair with a glass of the same red wine used for poaching or a late-harvest Riesling. Serve alongside a crisp shortbread cookie for a delightful textural contrast. Excellent when served warm in the winter or chilled for a refreshing summer finale. For a brunch twist, serve the sliced pears and syrup over thick-cut French toast or Greek yogurt. Add a crack of fresh black pepper over the mascarpone for a sophisticated, savory note.