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Peel the pears, leaving them whole keep the stalks on.
Cut flat bases for each of the pears. Remove the trivet and stand the pears upright in the base of cooker.
Add the remaining ingredients, except the creme fraiche.
close the lid and bring to pressure. Cook gently for 5 to 10 minutes depending on the size and ripeness of the pears.
Lift the pears out of pan and stand upright on a serving bowl.
Remove the cinnamon stick and bay leaves, strain the liquor if desired.
Boil liquid until it is reduced by half and becomes slightly "syrupy".
Pour over the pears and refrigerate overnight, turning the pears in the liquid until they turn red.
Serve with the creme fraiche.