Poached Pears in Balsamic-Red Currant Sauce

Poached Pears in Balsamic-Red Currant Sauce
Makes:
6 servings
Prep Time:
15
minutes
Total Time:
60
minutes
Poached Pears in Balsamic-Red Currant Sauce is a sophisticated, yet simple-to-prepare dessert. Great for holidays or entertaining.

Ingredients:

  • 6 cups water
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 6 medium Bartlett pears, firm and ripe *bosc pears may also be used
  • 1 can (11.5 fluid ounces) pear nectar
  • 1 teaspoon grated lemon peel
  • 1/2 cup red currant jelly
  • 1/8 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 6 fresh mint leaves (optional)

Directions:

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 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 a plate; keep warm. ADD jelly and salt to the stockpot. 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.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Poached Pears in Balsamic-Red Currant Sauce

    Ingredients

    • 6 cups water
    • 1/4 cup plus 2 tablespoons fresh lemon juice
    • 6 medium Bartlett pears, firm and ripe *bosc pears may also be used
    • 1 can (11.5 fluid ounces) pear nectar
    • 1 teaspoon grated lemon peel
    • 1/2 cup red currant jelly
    • 1/8 teaspoon salt
    • 1 tablespoon balsamic vinegar
    • 6 fresh mint leaves (optional)

     

    Directions

    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 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 a plate; keep warm. ADD jelly and salt to the stockpot. 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.

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