The combination of juicy red pears, a bit of wine, and fragrant spices makes a colorful alternative to applesauce. The wine turns the pears a delicate shade of pink, and the aromatic cinnamon and allspice flavor the pears while under pressure.
MAKES: ABOUT 5 Cups
INGREDIENTS:
- Cup Pear Nectar
- Cup Full-Bodied Red Wine. Such As Chianti, Zinfandel, Or Barolo
- 1 Cup Sugar
- 2 Pounds Ripe Red Anjou Or Bartlett Pears, Peeled, Cored, And Coarsely Chopped (About 4 Cups)
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Allspice
INSTRUCTIONS;
- In the pressure cooker, combine the pear nectar, wine, and sugar, stirring to dissolve the sugar.
- Add the pears, cinnamon, and allspice and stir to coat the pears.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Puree the pear sauce with an immersion blender or in the food processor.
- Cool the sauce completely and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
