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Ruby Pears
Makes 4 servings.

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

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.


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