• 6 medium pear (Bosc or Bartlett)
• 1 cans 11 1/2 ounces pear nectar
• 2 tbls. lemon juice
• 6 cups water
• 1 teaspoon lemon zest
• 1/8 teaspoon salt
• 1/2 cup POLANER Seedless Raspberry All Fruit®
• 1 tbls. REGINA Balsamic Vinegar

Directions

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.