Ingredients

• 2 cups water
• ½ cup sugar
• 2 slices lemon
• 2 cinnamon sticks
• 2¼ teaspoon nutmeg
• 4 firm pears peeled but not cored, stems on
• ¾ cup red wine
• 1 cup frozen raspberries
• 4 tablespoons heavy cream

Procedure

1. In the Cooker, combine the water, sugar, lemon, cinnamon sticks and nutmeg.
2. Simmer until the sugar is dissolved.
3. Place the pears in the Cooker Basket, trimming bottoms if necessary so they stand upright. Lower the basket, close the lid and bring to pressure.
4. Cook for the suggested time- position 1, 4 minutes or position 2, 2 minutes.
5. Release pressure and remove the lid.
6. Add the red wine, close the lid and bring to pressure again- position 1, 4 minutes or position 2, 2 minutes.
7. Release pressure and remove the lid. Carefully lift out the basket and transfer the pears to a deep container.
8. Boil down the sauce until it is syrupy.
9. Cool, then pour over the pears and keep at room temperature overnight.
10. To serve, defrost and puree the raspberries in a processor until smooth.
11. Spoon 4 tablespoons of the puree on four dessert dishes or shallow bowls.
12. Place a pear upright in the center of each dish. Spoon some syrup over the pears.
13. Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.