- 4 Conference pears.
- 2-1/2 Cups red wine.
- 1 Cup brown sugar.
- 1 Orange.
- 1 Lemon.
- 1 Cinnamon stick.
- 6 Mint leaves.
- 7 oz. 64% Cocoa dark chocolate.
Place the red wine, along with the cinnamon stick, sugar, mint leaves, orange and lemon rinds in a Practika Plus Magefesa pressure cooker. Heat over medium heat.
Peel the pears, keeping the stem. Add to cooker when the wine breaks into a boil.
Cover with lid, set on position II and wait for the cooker to come up to pressure.
At this point lower the heat to a minimum and let cook for three or four minutes, depending on the size and ripeness of the fruit.
Melt chocolate in a double boiler or a microwave and keep hot.
Once the cooking time for the pears has elapsed, let pressure release completely. Open the cooker and remove the pears. Reduce the wine mixture into thicker syrup if preferred.
Pour the sauce over the pears and let cool before serving. Serve along with hot chocolate dip.
When using wine or liquor in a recipe its quality will inevitably influence the results achieved. Crianza wines will bring well-balanced flavors to food while a lower quality wine may infuse ingredients with acidic or bitter notes.
If melting the chocolate in the microwave we recommend proceeding slowly, melting it over medium heat in short periods of time, so it doesn’t get burnt. Heat for a few seconds, remove from the microwave, stir a little, then repeat the process until the chocolate is completely melted.
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