Name: Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene")
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 6 cups water; 3 cups sugar; 2 cinnamon sticks; 1 lemon, zested; 1 vanilla bean; 6 firm pears such as Bosc or Bartlett; 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

Directions

Watch how to make this recipe.

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.
Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.

Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene")

Ingredients

Vanilla Poached Pears:

Chocolate Sauce:

Directions

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