Pressure Cooker Cinnamon Poached Pears with Chocolate Sauce

• Vegetarian
• Gluten free

• Produce

  • 6 Bartlett pears
  • 1 Lemon

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 2 tbsp Maple syrup or honey

• Baking & Spices

  • 9 oz Bittersweet chocolate
  • 2 cups Cane sugar, organic
  • 6 Cinnamon sticks

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Beer, Wine & Liquor

  • 2 cups White wine

• Liquids

  • 3 cups Water

Found on pressurecookingtoday.com

Directions

• Put the water, wine, sugar, and cinnamon sticks in the pressure cooking pot. Select Saute and bring to a simmer, stirring until the sugar dissolves. Switch to the Keep Warm setting so the liquid stays hot until the pears are peeled and ready. Peel the pears, keeping them whole, with the stems intact. Rub them immediately with the cut lemon to keep from turning brown. Squeeze the remaining lemon juice into the wine/sugar syrup and drop the juiced lemon into the syrup. Slip the pears into the hot syrup, lock the lid and bring to high pressure for 3 minutes. Quick release the pressure. Carefully remove the pears with a slotted spoon and let cool. When the syrup has cooled a bit, pour it over the pears. To make the Chocolate Sauce, place the chocolate in a bowl. In a small saucepan, over medium flame, heat the coconut milk, coconut oil, and maple syrup just to the boil. Pour it over chocolate and let sit a minute. Whisk until smooth. Keep warm until you serve the pears. To serve, slice a little piece off the bottom of each pear and so they will stand up. Place each pear on a plate and pour the warm chocolate sauce over.