Poached Pears in Balsamic Raspberry Sauce


  • 6 medium pear (Bosc or Bartlett)
  • 1 can 11 1/2 ounces pear nectar
  • 6 cups water
  • 1 teaspoon lemon zest
  • 1/8 teaspoon salt
  • 1 tablespoon REGINA 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 nectar mixture in stockpot. 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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