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.
- 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
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.