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Poached Pears in Balsamic Red Currant Sauce recipe

Poached Pears in Balsamic-Red Currant Sauce.

An elegant dessert that makes a great presentation.Light and piquant, these pears would be the perfect ending toa hearty meal.

Recipe: Poached Pears inBalsamic Red Currant Sauce

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 juicein large bowl. Peel pears carefully, leaving stems intact. Cuta thin slice off bottoms of pears so they stand upright. Droppears into lemon-water mixture.
  • Heat nectar, 2 tablespoons lemon juiceand lemon peel in stockpot over medium-high heat, stirring occasionally,until mixture comes to a boil. Reduce heat to low; stand pearsin nectar mixture. Cover; cook, basting occasionally, for 20to 25 minutes or until pears are tender. Transfer pears to plate;keep warm.
  • Add jelly and salt to saucepan. Cook overmedium heat, stirring frequently, for 10 to 12 minutes or untilsauce thickens. Remove from heat; stir in vinegar.
  • Pour about 1/4 cup sauce onto individualserving plates. Place pears in center standing upright. Garnishstems with mint leaves, if desired.

    Makes 6 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    Poached Pears in Balsamic-Red Currant Sauce is a sophisticated, yet simple-to-prepare dessert.

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