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Le Chaudron recipe
Poires pochées au vin épicé (Cookéo)
Pears poached in spiced red wine, pressure cooker style
⏱ 30 minServes 4Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4firm pears
500 ml (2 cups)red wine
120 g (4 oz)sugar
1cinnamon stick
2whole cloves
1orange zest
- 4 firm pears
- 500 ml (2 cups) red wine
- 120 g (4 oz) sugar
- 1 cinnamon stick
- 2 whole cloves
- 1 orange zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pears, leaving the stems on, then stand them upright in the pot so they stay whole as they cook.
- Pour the red wine over the pears, then add the sugar, cinnamon stick, cloves and orange zest.
- Close the lid and run PRESSURE COOK mode for 10 minutes to soften the pears and color them with the wine.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Gently lift out the pears, then run BROWN mode to reduce the wine to a thick, glossy syrup.
- Spoon the reduced spiced syrup over the pears, let cool, then chill and serve with a little syrup.
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