Pears Belle Helene
Classic French dessert, poached pears dipped in chocolate and served with ice cream!
Ingredients:
2 cinnamon sticks
¾ cup sugar
2 ½ cups water, divided
4 firm Bosc pears, peeled and cored (with stems intact)
Vanilla ice cream
½ cup chocolate sauce (for drizzling)
Directions:
Prepare the Syrup: In a saucepan, combine the cinnamon sticks, sugar, and ½ cup of water. Bring it to a boil, then reduce the heat and simmer for 2-5 minutes. Continue simmering until the syrup thickens slightly and turns a golden brown color.
Add Water: Turn the heat to its lowest setting and gently whisk in the remaining 2 cups of water, mixing until the syrup is fully incorporated into the water.
Poach the Pears: Add the prepared pears (peeled, cored, with stems intact) into the syrup. Simmer gently for about 15 minutes. Test the doneness of the pears by pricking the thickest part of the fruit with a knife. The pears should be tender but still hold their shape — not too soft.
Cool the Pears: Once the pears are done, allow them to cool in the syrup until they reach room temperature. Use a slotted spoon to carefully remove the pears from the syrup.
Serve: Place the poached pears on serving plates. Drizzle with warm chocolate sauce and serve with a scoop of vanilla ice cream on the side.
‘