Elite Platinum EPC-808 Platinum EPC-808R Manuel d'instruction - Page 15

Parcourez en ligne ou téléchargez le pdf Manuel d'instruction pour {nom_de_la_catégorie} Elite Platinum EPC-808 Platinum EPC-808R. Elite Platinum EPC-808 Platinum EPC-808R 16 pages. 8qt. electric pressure cooker

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PEARS STEWED IN RED WINE

SERVES 4

A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.

2 cups water

1/2 cup sugar

2 slices lemon

2 cinnamon sticks

1/4 teaspoon mace

Directions:

In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer

until the sugar is dissolved.

(Follow the Browning/Sautéing instructions on Page-11 of this

manual.)

Place the pears into the pressure cooker, trimming bottoms if necessary so they stand upright.

Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the

Quick or Natural release method and remove the lid.

Add the red wine.

Lock the lid in place again and program to cook for 10 more minutes. When cooking is

complete, use the Quick or Natural release method and remove the lid.

Carefully remove only the pears and transfer to a deep container.

Boil down the remaining sauce until it is syrupy by pressing START. Cool, then pour over the

pears and keep at room temperature overnight.

To serve, defrost and purée the raspberries in a processor until smooth.

Spoon 4 tablespoons of the purée on four dessert dishes or shallow bowls. Place a pear

upright in the center or each dish. Spoon some syrup over the pears.

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.

CINNAMON APPLE FLAN WITH MAPLE SYRUP

SERVES 6

Ingredients

5 tablespoons maple syrup

1/4 teaspoon cinnamon

2 apples, peeled and cut in 1/4" slices

3 whole eggs 3 egg yolks

Directions:

In a small saucepan, combine the maple syrup and the cinnamon. Add the apple slices and

slowly simmer until the apples are tender.

Divide the mixture into 6 greased oven-safe custard cups. In a large bowl, whisk the eggs and

egg yolks. Stir in the vanilla, sugar and milk. Pour this mixture slowly into the custard cups.

Cover tightly with foil.

Fill the pressure cooker with 2 1/2 cups water. Place as many custard cups as will fit in the

pressure cooker steamer basket (if available) and lower into the pressure cooker.

Lock the lid in place again and program to cook for 10 more minutes. When cooking is

complete, use the Natural release method and remove the lid.

Remove the lid, take out the basket, loosen the foil and cool the custard.

Refrigerate. To serve, loosen the custard from the molds with a knife and invert onto dessert

dishes.

4 firm pears, peeled but not cored, stems on

3/4 cup red wine

1 cup frozen raspberries

4 tablespoons heavy cream

1/4 teaspoon vanilla

6 tablespoons sugar

2 1/2 cups milk