Ruby Pears

* Exported from MasterCook *

Ruby Pears

Recipe By : Presto
Serving Size : 1 Preparation Time :0:00
Categories : Pressure Cooking To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large pears -- peeled
1 Bottle Beaujolais Wine Or Grape Juice -- 26 Oz.
1 Jar currant jelly -- (12-ounce)
1 lemon
2 Sprigs rosemary
1/2 vanilla bean
4 whole cloves
4 Whole black peppercorns

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.

Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>


- - - - - - - - - - - - - - - - - -

NOTES : Bosc pears take a longer time to cook. Check doneness before removing
pears. If necessary, close cooker again and cook a few minutes more.