This is a Tyler Florence recipe for vanilla poached pears with chocolate sauce and ice cream. It's fruit, and look... I only had 2 tiny scoops of ice cream with it. Recipe follows.
Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene")
Vanilla Poached Pears
- 6 C Water
- 3 C Sugar
- 2 Cinnamon Sticks
- Zest of 1 Lemon
- 1 Vanilla Bean
- 6 Firm Bosc Pears
- 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 an hour.
- Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce (recipe below) drizzled over the top.
- 1 1/2 C Heavy Cream
- 12 Oz Bittersweet Chocolate, Roughly Chopped
- 1 1/2 Tbs Unsalted Butter
- 1 Quart Store-Bought Vanilla-Bean Ice Cream
- 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.