🫙 From the Spice Rack
Ruby Pears
4 Large pears -- peeled 1 Bottle Beaujolais Wine Or Grape Juice -- 26 Oz. 1 Jar currant jelly -- (12-ounce) 1 lemon 2 Sprigs rosemary 1/2 vanilla bean 4 whole cloves 4 Whole black ...
sideeasy
Ingredients8 items
Ingredients
- 4large pears -- peeled
- 1bottle beaujolais wine or grape juice -- 26 oz.
- 1jar currant jelly -- (12-ounce)
- 1lemon
- 2sprigs rosemary
- 1/2vanilla bean
- 4whole cloves
- 4whole black peppercorns
Directions
- 1
4 Large pears -- peeled 1 Bottle Beaujolais Wine Or Grape Juice -- 26 Oz
- 2
1 Jar currant jelly -- (12-ounce) 1 lemon 2 Sprigs rosemary 1/2 vanilla bean 4 whole cloves 4 Whole black peppercorns Core pears from the bo
- 3
Place wine and jelly in a 4- or 6-quart Presto Pressure Cooker
- 4
heat and stir to melt jelly
- 5
Pare thin strips of peel from lemon with a vegetable peeler
- 6
add to wine mixture
- 7
Squeeze lemon juice and add to cooker
- 8
Cut four 12-inch squares of aluminum foil