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Ruby Pears

• 4 large Bosc pears, pared
• 1 (750 ml) bottle Beaujolais Nouveau wine or 3 cups grape juice
• 1 (12-ounce) jar currant jelly
• 1 lemon
• 2 sprigs fresh rosemary
• 1/2 vanilla bean
• 4 whole cloves
• 4 whole black peppercorns

Core pears from the bottom, keeping top and stem intact. Combine wine and jelly in a 6-quart Presto® Pressure Cooker. Heat and stir to melt jelly. Pare thin strips of rind and squeeze juice from lemon. Add rind and juice to pressure cooker. Cut four 12-inch squares of standard-weight aluminum foil. Dip pear in jelly mixture and place on foil square. Bring four corners of foil up around pear and twist securely at top to seal. Repeat to wrap all pears, set aside. Place cooking rack or steamer basket in cooker. Add remaining ingredients to pressure cooker. Place pears upright on rack or basket tipping slightly toward cooker sidewall. Close cover securely. Place pressure regulator on vent pipe. COOK 7 to 9 minutes* at 15 pounds pressure with pressure regulator rocking slowly. Quick cool the cooker. Carefully remove pears from foil and place in deep bowl. Pour hot wine mixture over pears. Let cool; then refrigerate for at least 24 hours.

*Check doneness before removing pears. If necessary, close cooker and cook a few minutes longer.