*  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 cooke
 r.  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 t
 hey will stand upright and set them on the rack.
 Lock the lid in place and over high heat bring to high pressure.  Adjust the he
 at 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 h
 igh 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 in
 dividual dessert plates.  If you wish, reduce the sauce by boiling vigorously u
 ntil 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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