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Poached Pears in Balsamic-Red Currant Sauce

Poached Pears in Balsamic-Red Currant Sauce
Makes:
6
Prep Time:
15
minutes
Total Time:
45
minutes
Poached Pears in Balsamic-Red Currant Sauce is an elegant dessert that makes a great presentation. Light and piquant, these pears would be the perfect ending to a hearty meal.

Ingredients:

  • 6 cups water
  • 1/4 cup fresh lemon juice
  • 6 medium firm, ripe Bartlett or Bosc pears
  • 1 can (11.5-oz.) pear 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

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 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 nectar mixture in 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, if desired.

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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 fresh lemon juice
    • 6 medium firm, ripe Bartlett or Bosc pears
    • 1 can (11.5-oz.) pear 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

     

    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 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 nectar mixture in 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, if desired.

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