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 Meals.com, used with permission.
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