recipe and photo from here
Pears poached in White Wine, Lemon, Cinnamon & Star Anise
Special equipment: Pressure Cooker.
Pressure cooker setting: 1
|6||Pears, firm but ripe, peeled|
|400ml||White wine, dry chardonnay|
|1||Vanilla pod split in half|
|5||Lemon, slices, 2-3mm, rind on|
Cooking MethodPlace all the ingredients into the pressure cooker and top with the pears.
Cover with the lid and place on a high heat on pressure setting 1. Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 10 minutes.
After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Refrigerate for a minimum of 6 hours up to 24 to allow the exchanges of flavours between the citrus, herbs and peaches. With a slotted spoon, remove the peaches onto a plate and serve.
très bon vendredi à tous, Leeann x