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Source: Nestle® Very Best Baking

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 to a hearty meal.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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6 cups water
1/4 cup Lemon juice, fresh
6 medium firm ripe Bartlett or Bosc pears
1 can (11.5-oz.) Pear LIBBY'S ® KERNS® All Nectar
2 tablespoons Lemon juice, fresh
1 teaspoon lemon peel, grated
1/2 cup CROSSE & BLACKWELL® 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 saucepan. 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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