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

Poached Pears in Balsamic 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 CROSSE & BLACKWELL® Red Currant Jelly
1/8 teaspoon salt
1 tablespoon balsamic vinegar

1. 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.
2. 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.
3. 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.
4. Pour about 1/4 cup sauce onto individual serving plates. Place pears in center standing upright. Garnish stems with mint leaves, if desired.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.