Poached Pears in Balsamic Red Currant Sauce
An elegant dessert that makes a wonderful presentation. Light and piquant, these pears would be the perfect ending to a hearty meal.
6 cups water
1/4 cup fresh lemon juice
6 medium firm, ripe Bartlett or Bosc pears
1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 cup red currant jelly
1/8 teaspoon salt
1 tablespoon balsamic vinegar
- Combine water and 1/4 cup lemon juice in large bowl. Peel pears carefully, leaving stems intact. Cut a thin slice off bottoms of pears so they stand upright. Drop pears into lemon-water mixture.
- Heat nectar, 2 tablespoons lemon juice and lemon peel in stockpot over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low; stand pears in nectar mixture. Cover; cook, basting occasionally, for 20 to 25 minutes or until pears are tender. Transfer pears to plate; keep warm.
- Add jelly and salt to saucepan. Cook over medium heat, stirring frequently, for 10 to 12 minutes or until sauce thickens. Remove from heat; stir in vinegar.
- Pour about 1/4 cup sauce onto individual serving plates. Place pears in center standing upright. Garnish stems with mint leaves, if desired.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.