A few months ago, I had some pears that just weren't ripening. I decided I would bake them with some sort of filling, in some sort of quick caramel sauce, and call it dessert. Well, my son loved them and has periodically asked for them ever since. Since he knew we had pears, he asked me again this morning. As a special start-of-spring-break-treat, I decided to make them. I also decided I would use my Instant Pot® pressure cooker, because I have made cheesecake and rice pudding, but not any fruit-based desserts.
The Stuffed Pears with Salted Caramel Sauce in the Instant Pot® were amazing. I even impressed myself. The filling is almost like cookie dough, the pears are tender, and the sauce has the perfect balance of salty and sweet. If you do not use dairy, feel free to replace the butter with a non-dairy spread or coconut oil. Make sure that your pears are not too ripe, or they might burst under pressure. They should be firm. Also, this recipe is cooked under low pressure, and I used the natural pressure release method, to ensure the pears would cook as gently as possible.
Stuffed Pears with Salted Caramel Sauce
2 D'Anjou pears (or any ripe, but firm pear)
3 tablespoons butter, divided
1/4 cup sugar
1/2 cup plus 2 tablespoons water, divided
1/4 cup raisins
1/4 cup walnuts
1/4 cup rolled oats
1/2 teaspoon cinnamon
1 teaspoon vanilla
1. Cut pears in half. Using a melon baller or tablespoon, remove the seeds in the center, forming a small, round well. Optional: remove any stems or the parts of the bottom that are inedible.
2. Using a food processor, combine 1 tablespoon of butter with the raisins, walnuts, oats, cinnamon and vanilla. Pulse until the mixture is the texture of a coarse meal. Divide evenly among the pears.
3. Set the Instant Pot® to saute and combine sugar and 2 tablespoons of water. Stir to combine and then allow to cook, stirring occasionally until it reaches a deep amber color. This should take about 7 minutes. Add 1/2 cup water. It will separate and bubble, which is fine. Stir well.
4. Carefully arrange the pears on the caramel sauce and set the pot to manual - LOW PRESSURE. Adjust the time to 9 minutes, making sure the vent is set to sealing. When finished, allow the pressure to release naturally for 10 minutes, then do a quick pressure release by setting the valve to venting. Gently remove the pears and set aside.
5. Set the pot to saute, and allow the sauce to reduce for about 10 minutes. It will return to the original consistency and deep amber color. Carefully whisk in 2 tablespoons butter and 1/4 teaspoon salt.
5. To serve, place pears on a plate, drizzle with the salted caramel sauce. Serve warm.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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