Yield: 4
Bosc pears are a great variety for poaching because the texture softens so nicely without becoming too soft. The sweetness of a Bosc isn’t overpowering and is enhanced by poaching in red wine and balsamic, lending a nice tart acid to balance the recipe. You can serve these as a side dish, atop a salad of fresh greens, or as a dessert with custard ice cream and some crushed pistachios!
Ingredients:
- 4 Bosc pears
- ½ cup water
- 1½ cup red wine
- ½ cup sugar
- ½ cup balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
Directions:
- Peel pears and cut in half. Using a melon baller, scoop out seeds and core from the center.
- Add water, red wine, sugar, balsamic vinegar, lemon juice, cinnamon, and cloves to the instant pot. Arrange pears on a steam basket insert and switch the instant pot to the manual setting for 7 minutes. Cover and lock the Instant Pot lid.
- When the timer beeps, let steam release on its own, which will take about 5 minutes. If steam has not been released, you can manually vent it to release it after 5 minutes. Remove the strainer basket carefully and let the pears cool.
- Reset the manual setting for 12 minutes and put the lid back on. This will reduce the liquid by about half to be drizzled over plated pears as a sauce.
Recipe created by Urban Farm Foods for Superfresh Growers®.
