*  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.