Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene")
- Vanilla Poached Pears:
- 6 cups water
- 3 cups sugar
- 2 cinnamon sticks
- 1 lemon, zested
- 1 vanilla bean
- 6 firm pears such as Bosc or Bartlett
- Chocolate Sauce:
- 1 1/2 cups heavy cream
- 12 ounces bittersweet chocolate, roughly chopped
- 1 1/2 tablespoons unsalted butter
- 1 quart store-bought vanilla-bean ice cream
- Wafer cookies, for serving
Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
More Recipes and Ideas:
Riesling Poached Pears with Cardamom Cream, Cinnamon-Anise Poached Pears, Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel, Key Lime Pie Recipes, Gelato Recipes, Apple Crisp Recipes, Banana Split Recipes, Boston Cream Pie Recipes, Sponge Cake Recipes