[Vegetarian] [Company]
Makes 4 servings
DIRECTIONS
Core each pear from the bottom, leaving the stem intact. Peel pears. If necessary, slice the bottoms off pears to allow them to stand upright. Prepare as directed for desired cooker, below.
Fast 5-minute cook time
In a 4- to 6-qt. electric or stove-top pressure cooker stir together the next five ingredients (through cardamom) until honey is dissolved. Add pears to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 5 minutes. Remove from heat.
For both models, release pressure quickly. Carefully open lid. Using a slotted spoon, transfer pears to dessert plates, reserving cider mixture in cooker. For an electric cooker, use the saute setting to boil gently, uncovered, 12 to 15 minutes or until syrupy. For a stove-top cooker, cook directly in the pot over medium heat. Cool slightly. Strain through a fine-mesh sieve; discard spices. Spoon cider syrup over pears. Serve with yogurt and pistachios.
Slow 2-hour cook time
In a 3½- or 4-qt. slow cooker stir together the next five ingredients (through cardamom) until honey is dissolved. Add pears to cooker. Cover and cook on high 2 hours or just until pears are tender. Using a slotted spoon, transfer pears to dessert plates. Transfer cooking liquid to a small saucepan; bring to boiling. Boil gently, uncovered, 12 to 15 minutes or until syrupy. Cool slightly. Strain through a fine-mesh sieve; discard spices. Spoon cider syrup over pears. Serve with yogurt and pistachios.
per serving 204 cal., 3 g fat (1 g sat. fat), 1 mg chol., 43 mg sodium, 44 g carb., 6 g fiber, 32 g sugars, 4 g pro.
Cardamom pods contain tiny seeds that have a warm fragrance and flavor with notes of mint and lemony eucalyptus. Find them in well-stocked grocery stores, Indian grocery stores, and spice shops.