Crimson Pears: The Best Crimson Pears Recipe from Cook'n

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	Crimson Pears

Serves: 4

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   4 large pears, peeled
   1 26-ounce bottle 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 peppercorns

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Core pears from the bottom keeping stem intact. Place wine and jelly in a 4-or 6-quart 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 from cooker 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 to cooker. Place cooking rack in cooker. Arrange pears, upright, on rack. Lock lid and bring to full pressure. Adjust heat to maintain pressure, and cook for 4-8* minutes. Quick-release pressure. Carefully remove pears and unwrap. Place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours.

*Cook's 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.

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