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Elite EPC-607 Platinum Manual

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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
4 firm pears, peeled but not cored, stems on
3/4 cup red wine
1 cup frozen raspberries
4 tablespoons heavy cream
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
1/4 teaspoon vanilla
6 tablespoons sugar
2 1/2 cups milk
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.
… 15


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