I thought I would venture into the dessert category for this post.  This is actually my first time making any kind of dessert in the pressure cooker.  And yes, it was a success! I’ve also ventured away from my International theme as well.  But this recipe is worth it.  It will wow your family or your guests because it looks all fancy and ooh-la-la, but it’s totally easy and super tasty.  Who would pass up on that?!  It makes you want to get all dressed up in a nice frilly dress if you’re a girl, and maybe the boys will even feel like wearing a tie!  (HA!  Getting a guy to wear a tie is like telling them they’re getting a root canal.)

My BFF gave me this recipe.  She actually made it for a dinner party several years ago.  And I always remembered it because it was so yummy.  Back then, she slaved away on the stove-top for about an hour making sure the pears were cooked through with the wine.   I decided to give it a go in the pressure cooker instead and it cut the time down by about half.  (If you don’t count the over-night refrigeration time.)
{As a side-note, someone accused me of stealing this recipe from their pressure cooker blog, and that I should give her credit or she’ll sue me.  Well, just to make things clear and so that the stupidity doesn’t spread; I got my recipe from my friend.  She got it from the Food Network from Michael Chiarello.  The End!!!}

So let’s get cookin’!

There are two parts to this recipe.  The “poaching” of the pears.  And the Marscapone Filling.
Let’s start with the pears first.

– 1 Fresh Vanilla Bean (Cut open and scrape out the microscopic beans and add to the wine mixture, throw in the whole stem too afterwards.)
– 2 Bay Leaves
– 2 Cloves or Star Anise
– 2 Cinnamon Sticks
– 1-2 Bottles of Red Wine
– 1-2 Cups of White Sugar
– 6 Bartlett Pears (With skin peeled)
– 1-2 Cups of Water*

Put all the spices and 1 bottle of the red wine into the main cooking pot of the pressure cooker.  Add 1 cup of the white sugar as well and give everything a good stir.  Place the pears into the mixture.  This is the part where you need to check something.  Are the pears fully immersed in the wine mixture?  Or are a bit of the tops peaking out?  If it is peaking out, add more wine and water to the mixture so the pears are fully immersed.

Close the lid to the pressure cooker and turn it counter-clockwise to lock it.  Adjust the Pressure Valve to Airtight.  Press the SET PRESSURE COOK TIME button and program the cook time to 20-minutes.  Then press START.

While the pears are going, you can take this time to make the Marscapone Cheese filling.

– 16oz. Marscapone Cheese
– 1/2 Cup Whipped Cream
– 1/2 Cup Powdered Sugar
– 2 Tsp Ground Cinnamon (Not pictured; forgot it)
Ignore the butter in the picture,  it doesn’t belong there.  I’m not sure how it crawled into the photo, maybe it felt left out.  It actually goes into the wine mixture later.

Mix all the ingredients together in a bowl.  Mix it well.  Then spoon it into a Piping Bag with a star tip for added prettiness.  😛  Refrigerate the mixture for now since you won’t need it just yet.

When the pears are done cooking in the pressure cooker, the machine will beep and go to Keep Warm.  Release all the pressure by setting the Valve to Exhaust.  Turn the lid clock-wise to unlock it and open.  The pears should smell pretty strong like all the wine and spice mixture but don’t worry, the taste will be more mild.  Turn the pressure cooker OFF and remove the main cooking pot with everything in it.  Set it aside to allow it to cool for a while.  Then refrigerate the whole pot for 6-12 hours or overnight.

Flash forward!

You just woke up from a good nights sleep, I hope!  Take out the pot from the refrigerator.  Remove the pears into a bowl and set aside.  Remove and discard the bay leaves, cloves or star anise and vanilla bean stem.  Ladle out about 3 cups of the wine mixture and set aside. Discard the rest of the wine mixture.
Put the 3-cups of wine you ladled out back into the main cooking pot of the pressure cooker.  Add 2 tbsp of butter and press START to turn the heating element on in the pressure cooker.  Bring the wine mixture to a boil and reduce the mixture down to about half so it’s nice and syrupy.

Using a coring tool, core out the center of each pear carefully.  Just in case you don’t know what a coring tool is, it’s pictured above.  I actually didn’t know what that was until my friend showed it to me a few years ago.  After you’ve cored each pear, place them into individual serving dishes if you like or all onto one platter, it doesn’t matter.
Take out the marscapone cheese mixture and start piping it all into the center of each pear.  If you like, you can pipe some extra next to each pear.  Garnish with some mint if you want extra fanciness.

Spoon a couple of spoons of the thickened wine mixture over the pears and serve.  Ta da!
The pears are super rich with the wine flavor and the marscapone cheese balances it perfectly.  You can also simply pair it with just whip cream or vanilla ice cream.  The skies the limit.  I super duper {heart} this dessert!!!



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  1. Amina on the 21. Feb, 2011 remarked #

    OH ME OH MY! This looks AMAZING. I can’t wait to make this oh so yummy dessert. As usual, I loved reading your post. Thank you for sharing 😉

  2. charmaine on the 22. Feb, 2011 remarked #

    i!m definitely doing this recipe,cant wait…..can i serve this instead of mascapone -vanilla icecream………

    • patee333 on the 22. Feb, 2011 remarked #

      You can most definitely serve it with anything! Yum yum yum!

  3. Lynette on the 16. Apr, 2011 remarked #

    Hi! Just made this yesterday and today for my newly formed Gourmet Club!! It will be a home run!! The sauce is fantastic, the pears looked great after sitting in the wine/spice overnight, and coring was not as hard as I thought it would be!!! I just bought an Elite pressure Cooker, so was anxious to use it for a dessert!! I was not disappointed.
    I did not use Bartlett pears, but DeAnjou(?) and they worked great!!!
    Thanks for the wonderful recipe!!

  4. Valerie Witcher on the 07. Sep, 2011 remarked #

    DO all pressure cookers seal to airtight?

    • Patty on the 07. Sep, 2011 remarked #

      I do believe all pressure cookers should seal airtight in order to cook properly.

  5. Debbie on the 17. Jan, 2012 remarked #

    oh am I happy to have found your site I made the cornbeef and cabbage tonight omg it was the best. I got my pressure cooker before xmas and was not sure how to work the thing lol and I did sit and stare at it the directions were not clear on how to work it? Then the other day I found you. Thank you so very much you ended my fear lol but where do I find a thing you put into the pressure cooker to make cheese cake? Again thank you for helping me with the fear of pressure..lol

  6. Eftychia on the 04. Jun, 2012 remarked #

    What a delicious dessert! Thanks for sharing.

  7. Janine on the 27. Sep, 2012 remarked #

    Hi Peggy. I just got my elite 8qt pressure cooker last month. Love it to death. I tried your recipe last night/today and it was awesome. I think my pears were a little on the thick side, but it still tasted great. My sister loved it too. Thanks a lot for posting it!

  8. ATasteOfMadness on the 07. Apr, 2013 remarked #

    This sounds fantastic! What a combination, I love it!

  9. Renee on the 04. May, 2014 remarked #

    Can you core the pear before cooking under pressure? It would seem easier to core first.

  10. Mary on the 27. Dec, 2014 remarked #

    Are these pears served room temp or cold? I just received a pressure cooker for Chrístmas and haven’t tried it yet. Not sure how many pears I can fit in it. I’d like to make this for a group of 12. Could I just make 2 batches a few days ahead of time so the pears have time to cool in the pot each night?

    • patee333 on the 30. Dec, 2014 remarked #

      It’s best to serve cold or at room temp. If it’s too warm, the marscapone cheese will start to get really soft and get a bit messy.

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