Put the water and wild rice in the pressure cooker and lock on the lid. Bring to high heat to get to high pressure and lower the pressure to maintain high pressure for 25 minutes. Remove from the heat and let the pressure come down naturally. Carefully remove the lid, tilting it away from you.
When done, drain the rice from the cooking water and put the cooked wild rice into a large bowl.
While the wild rice is cooking, soak dried fruit in sherry or apple juice, to cover. Drain fruit after 30 minutes and set aside. (Reserve liquid for other uses.)
Heat a large heavy skillet over medium heat and add the oil. Sauté apples, pears and almonds about 2 minutes. Add the apple juice and continue to cook for a few more minutes. Add 1 table¬spoon syrup, spices, cooked wild rice, drained fruit, salt to taste and cook together another few minutes, stirring. Correct seasonings, adding lots of pepper if you like it. Remove from heat.
Serve mounded on a plate or stuff into a partially baked squash and bake in the oven at 350F for 30–45 minutes until the squash is thoroughly cooked and the filling is hot.