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16
Red Wine Poached Pears with Almonds, Whipped Ricotta with Honey and Lemon
• Set the appliance on SLOW COOK, HIGH for 2h30 minutes.
• In the Dutch Oven, combine the wine, water, sugar, rosemary, bay leaves, star anise, and orange zests. Bring to
just below a boil for about 15min.
• In the meantime, peal the pears with a peeler. Using a melon baller, turn out the core of each pear from the
bottom. Place the peeled and cored pears in the Dutch Oven and close the lid. Slow cook for 2 hours on HIGH.
• Remove the pears from the cooker and let cool. Strain the poaching liquid into a pot and reduce over high heat
to ½ cup of syrup.
• Place the ricotta in a food processor and turn on. Drizzle in the honey and the lemon zest, and then thin with
the milk.
• Arrange six plates on the counter and dollop 1/6 of the ricotta onto the center of each. Nestle in a poached pear
on each plate, shower with almonds, drizzle with some of the reduced poaching liquid, then serve.
Serves 6
Cookting time: Slow cook, HIGH, 2H15
Ingredients:
6 pears
4 cups good quality red wine
2 cups water
1 cup granulated white sugar
3 sprigs fresh rosemary
2 bay leaves
2 star anise pieces
1 strip orange zest
2 cups fresh ricotta
¼ cup clover honey
1 strip of lemon zest
½ cup whole milk
1 cup ground almonds
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