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Ruby Pears

• 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.
Makes 4 servings

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