| | Ruby Pears 4 large pears, peeled
One 26 ounce bottle of Beaujolais wine or one 26 ounce bottle of grape juice
One 12 ounce jar of currant jelly
1 lemon
2 sprigs rosemary
1/2 vanilla bean
4 whole cloves
4 whole black peppercorns |
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Core pears from the bottom keeping stem intact. Place wine and jelly in a 4- or 6-quart Presto Pressure Cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack in cooker. Arrange pears, upright, on rack. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours.
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