Caramel Pears Belle Helene
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 inch
Ginger (piece fresh)1 cup
Sugar3 cups
Water (warm)2 tbsps
William (poire)1.5 pints
Vanilla Ice Cream2 tbsps
Pistachio (chopped for garnish)Directions:
1
Peel the ginger and cut into 1/4-inch-thick disks
2
In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water
3
Bring to a boil over high heat
4
Cook the syrup until it turns a medium amber brown
5
Remove the pan from heat and carefully add the remaining 2 1/2 cups water
6
Stir until the caramel is completely dissolved
7
Add the vanilla bean to the syrup
8
Peel the pears, leaving the stems intact
9
Cut the pears in half lengthwise
10
Use a melon baller to remove the central core
11
Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear
12
Add the pears to the caramel syrup
13
Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit)
14
Stir in the pear brandy, if using
15
Remove the pan from heat and let the pears cool to room temperature in the poaching liquid
16
The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days
17
To serve, drain the pears and place each pear half on a dessert plate
18
Place a scoop of vanilla ice cream alongside or on top of the poached pear
19
Drizzle with chocolate or caramel sauce
20
Sprinkle with the pistachios and serve immediately