Ruby Pears
Yield
4 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
pears
peeled |
|
| 1 | each |
wine
beaujolais wine or grape juice, 26 oz. |
*
|
| 1 | each |
currant jelly
12-ounce jar |
*
|
| 1 | each |
lemon
|
|
| 2 | each |
rosemary sprigs
|
*
|
| ½ | each |
vanilla bean
|
*
|
| 4 | each |
cloves
whole |
*
|
| 4 | each |
black peppercorns
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
pears
peeled |
|
| 1 | each |
wine
beaujolais wine or grape juice, 26 oz. |
*
|
| 1 | each |
currant jelly
12-ounce jar |
*
|
| 1 | each |
lemon
|
|
| 2 | each |
rosemary sprigs
|
*
|
| 0.5 | each |
vanilla bean
|
*
|
| 4 | each |
cloves
whole |
*
|
| 4 | each |
black peppercorns
whole |
*
|
Directions
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. Makes 4 servings.
