Elite EPC-813 Series Instruction Manual page 54

In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot
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liquid from pressure cooker, then add mixture to the pressure cooker.
Cover again and set to cook for 5 more minutes.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
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setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked. Cool 10 minutes, stirring occasionally.
Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with
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cinnamon.
PEARS STEWED IN RED WINE
SERVES 4
Ingredients
2 cups water
1/2 cup sugar
2 slices lemon
2 cinnamon sticks
1/4 teaspoon mace
Directions:
Follow the BROWNING instructions in this manual: combine the water, sugar, lemon,
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cinnamon sticks and mace. Simmer until sugar is dissolved.
Cancel BROWNING.
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Place pears into pressure cooker cooking pot, trimming bottoms if necessary so they stand
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upright. Add liquid from the saucepan.
Close and lock lid and program the pressure cooker for 10-minutes.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust. Once all pressure has released, the lid can be turned and
unlocked.
Add the red wine.
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Lock lid in place again and program to cook for 10 more minutes. When the pressure cooker
-
has finished the cooking cycle, release all pressure by carefully
setting the valve to Exhaust. Once all pressure has released, the lid can be turned and
unlocked.
Carefully remove only the pears and transfer to a deep container.
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Boil down the remaining sauce until it is syrup. Cool, then pour over the pears and keep at
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room temperature overnight.
To serve, defrost and purée the raspberries in a processor until smooth.
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Spoon 4 tablespoons of the purée on four dessert dishes or shallow bowls. Place a pear
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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
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cream into the sauce in an attractive design and serve.
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DESSERTS
4 firm pears, peeled but not cored, stems on
3/4 cup red wine
1 cup frozen raspberries
4 tablespoons heavy cream
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