Pears are just fucking sexy. They’re not even close to being my favorite fruit but oh, how I love their shape. There’s something about them that screams romantic, they ooze with sex appeal. Maybe it’s because, its a womanly shape? I used to be a pear shape (now I’m more of an apple…not quite as sexy :-). I love photographing pears, their shape makes them instantly attractive.
However, the taste is usually, meh to me.
Unless they are poached. Pears become sponges for whatever you are poaching them in. My favorite is wine, for poaching too. My favorite method, pressure cooker/insta-pot. Normally a recipe that takes up to 45+ minutes is cut down to about 10+ minutes, now that’s even sexier to me.
I originally did these for my Holiday Recipes for Two, for the Great Falls Tribune. I served them with Apple Salad with Candied Pecans and Bourbon Glazed Pork Chops. With Valentines Day not too far off, this menu is a perfect stay at home romantic dinner.
McGyver and I aren’t much into sweets, so we like to split 1 pear. I made a super appetizer out of my leftover pear. I cut it into bite sized pieces, placed the piece on a Chinese style spoon. I added some crumbled gorgonzola, some finely chopped nut, drizzled it with the syrup and garnished with a little fresh thyme. What a beautifully perfect bite!
Even if pears aren’t your favorite, This recipe is a game changer.
Save to BigOven 
Ingredients
- 2 Bosc pears, peeled
- 1 cup wine (white or red) or apple cider
- ½ cup bourbon or apple cider
- 1/3 cup agave nectar or honey
- 2 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1 cinnamon stick
- 3 whole cloves or 2 star anise
Instructions
- Place pears and all the pear ingredients in pressure cooker/insta-pot. Pressure cook on high heat for 3 minutes, use natural release method to relieve pressure. Uncover and gently remove pears to a plate to rest. Turn insta-pot on simmer, cook and reduce sauce until it thickens and becomes slightly syrupy.
- Stove top: Ina large pot add wine, bourbon, honey, lemon juice, lemon zest, cinnamon and cloves. Bring to a boil, reduce heat and add pears. Cover and cook 15 to 20 minutes, turning the pears every 5 minutes. Remove pears, reduce remaining liquid by half or until it thickens and becomes slightly syrupy.
- Place pears on a plate or shallow bowl and drizzle with syrup.
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