RIESLING POACHED PEARS
Steps:
- Place juice, wine, water, and apricot jelly into a heavy bottomed sauté pan and simmer over medium low heat, to dissolve the jelly (don't worry about the lumps of fruit in the jam). Peel pears and slice in half, then remove the core. Place pears cut side down into liquid, cover and cook for 20 to 30 minutes. Remove pears from liquid, place onto a plate and cover to keep warm. Boil liquid over high heat to a syrup consistency. To serve place one pear half and a scoop of ice cream onto a plate, ladle syrup over the top. Garnish with fresh mint.
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