member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Ruby Pears


    Source of Recipe


    Presto

    List of Ingredients




    4 large pears
    26 ounces Beaujolais wine or grape juice
    1 12 ounce jar currant jelly
    1 lemon
    2 sprigs rosemary
    1/2 vanilla beans
    4 whole cloves
    4 whole black peppercorns

    Recipe



    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.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |