Pear Belle Helene
Serves 4
For the pears:
4 ripe pears — peeled and halved
5 teaspoons of sugar
5 tablespoons water
2 teaspoon of olive oil
For the chocolate sauce:
½ cup of Bittersweet Chocolate. Sandra uses Valrhona Nyangbo 68%
¾ cup of heavy cream
1/3 cup flaked almonds
½ tablespoon powdered sugar
1 pint vanilla ice cream
1. Pre heat oven to 350 Fahrenheit
2. Using a Melon baller or a spoon, scoop the seeds out of the pears. You should have 8 halves with empty cavities. Place in an ovenproof dish, cavity side facing down. Sprinkle the sugar over the pears, and the water and olive oil. Cover tightly with aluminum foil. Bake for 20-25 minutes.
3. While the pears are cooking. Make the chocolate sauce. Place the chocolate in a medium bowl. Place the cream into a small saucepan over medium heat and bring to a simmer.
4. Pour the warm cream over the chocolate, leave to stand for 2-3 minutes.
5. Using a spatula mix the chocolate and cream gently in the same direction. Stir until you have a glossy sauce. Leave at room temperature until ready to plate the dessert.
6. Place the flaked almonds in a heavy bottomed skillet over medium heat. Lightly toast the almonds so they are a pale golden color. Place the toasted almonds into a small bowl and toss with the powdered sugar. Leave at room temperature.
7. Take the vanilla ice cream out of the freezer.
8. Let’s check on the pears. Test with a skewer, they should have no resistance. Once cooked remove from the oven, and let cool a little.
9. To serve, place the warm pears onto a serving plate. Generously drizzle chocolate sauce over the pears. Scoop the vanilla ice cream alongside the pears. Sprinkle with toasted almonds. Serve immediately.
Buon Appetito!
