Ingredients:
- 6 bosc pears
- 4 1/2 cups grape juice
- 6 black pepper corns
- 2 cups currant jelly
- 3 rosemary sprigs
- 1 vanilla bean
- Juice of 1 1/2 lemons
- Zest of 1 1/2 lemons, grated
Method:
- Core the pears from the bottom and leave the stem and top intact.
- Add grape juice and jelly to instant pot. Stir until the jelly melts. Add zest and lemon juice. Mix well.
- Cut 6 aluminum foils of about 30 cm width. Dip the pears in the jelly mixture and place on the aluminum foil pieces. Wrap the pears well with the foil.
- Add rest of the ingredients to the instant pot and mix well.
- Place a steamer rack inside the pot cooker. Place the wrapped pears on the steamer rack. Place it upright.
- Close the lid. Select Manual option and set the timer for 9 minutes.
- Quick release excess pressure.
- Remove the pears from the pot. Discard the foil and place the pears in a serving dish.
- Pour the jelly mixture over it. Let it cool naturally.
- Chill and serve.