Pear pudding recipe

For this recipe it is convenient to choose sweet and ripe pears, and a yellow Golden apple.
  1. Peel the pears and the apple; cut them in sections and then in half. Place all the fruit in the pressure cooker; add the cinnamon, the sugar, gin and 3 tbsp of water. At this point, the liquid won’t seem enough, but the fruit releases a lot of water when cooking.
  2. Close the pot and allow pressurization. When it rings, reduce the heat and cook for 5 minutes. Turn it off, allow steam to escape and open the pot. When the fruit is lukewarm, place it in a blender.
  3. Shred the pastes and place them in the blender along with the fruit. Add the ground almonds, starch and egg and mix it all until getting an even mix.
  4. Grease the bundt with 20 grams of butter and pour the dough. Cut remaining butter in small pieces and distribute them over the pudding.
  5. Pour 300 ml of water in the pressure cooker, place bundt inside, close the pot and leave the pudding cooking for 30 minutes from the ringing. When the steam has escaped, open the pot and remove the bundt.
  6. Cool pudding, turn it over and serve it immediately with custards and biscuits. It is also very good when cold.
-  3 medium pears
-  1 medium apple
-  3 tbsp of gin
-  80 g of sugar
-  130 g of almond paste
-  2 tbsp of ground almonds
-  50 g of butter
-  1 egg
-  ½ tbsp of powdered cinnamon
-   2 tbsp of potato starch