Poached Pears in Balsamic Red Currant Sauce

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 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, if desired.