Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Ruby Pears

Rate This Article

Comment On This Article

Ingredients
  • 4 large pears, peeled
  • 1 bottle (26-ounce) Beaujolais wine or grape juice
  • 1 (12-ounce) jar currant jelly
  • 1 lemon
  • 2 sprigs rosemary
  • 1/2 vanilla bean
  • 4 whole cloves
  • 4 whole black peppercorns
Instructions

Makes 4 servings.. 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 or steamer basket in cooker. Arrange pears, upright, on rack or in steamer basket. 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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com