 |
Back to Top |
 |
Taste how you can make your desserts even more special by adding the fresh fruity taste of Kern's. From our Apricot Pound Cake to our Tropical Chocolate Fondue, our fruit flavors make sweet treats even more delicious.
 Poached Pears in Balsamic Red Currant Sauce 6 cups water 1/4 cup plus 2 tablespoons fresh lemon juice, divided 6 medium (about 3 pounds total) firm, ripe Bartlett or Bosc pears 1 1/2 cups (11.5 fluid–ounce can) Pear Kern's Nectar 1 teaspoon grated lemon peel 1/2 cup Red Currant Jelly 1/8 teaspoon salt 1 tablespoon balsamic vinegar Fresh mint leaves (optional)
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, remaining lemon juice and lemon peel in stockpot over mediumhigh 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.
Makes 6 servings.
Ready in 50 minutes. (Prep time: 15 minutes)  |
|
Warm Apple-Berry Bliss Apricot Nectar Ice Apricot Pound Cake Creamy Pear Flan Fresh Fruit Salad Kern's Tropical Chocolate Fondue Poached Pears in Balsamic Red Currant Sauce Strawberry Kiwi Ice  |
    |
