Caramel Pears Belle Helene
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 inches fresh ginger, piece (will be slicing into 1/4 inch thick disks)
- 1 cup sugar
- 3 cups warm water
- 1 vanilla bean, halved lengthwise
- 4 bosc pears, firm barely ripe
- 1 -2 tablespoon pear brandy, Poire William preferred (optional)
- 1 1⁄2 pints vanilla ice cream
- caramel sauce, for serving (Chocolate sauce can be used if desired)
- 2 tablespoons pistachios, chopped for garnish
directions
- Peel the ginger and cut into 1/4-inch-thick disks.
- 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.
- Bring to a boil over high heat; Cook the syrup until it turns a medium amber brown.
- Remove the pan from heat and carefully add the remaining 2 1/2 cups water.
- Stir until the caramel is completely dissolved then add the vanilla bean to the syrup.
- Peel the pears, leaving the stems intact and cut the pears in half lengthwise.
- Use a melon baller to remove the central core;Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear.
- Add the pears to the caramel syrup.
- 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).
- Stir in the pear brandy, if using.
- Remove the pan from heat and let the pears cool to room temperature in the poaching liquid.
- The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
- To serve, drain the pears and place each pear half on a dessert plate.
- Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with caramel sauce (or chocolate if preferred).
- Sprinkle with the pistachios and serve immediately.
- Enjoy! :).
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Reviews
-
OH YES YES YESSSSS! We are huge fans of poached pears in this house. I learned of this in Brussels where I had a parfait called Belle Helene. I asked about it & found that Belle de Brillet was used. When I got home I hunted this stuff down. This is an absolute favorite drink now. (like OMG THIS STUFF IS GOOD) So of course I tagged this recipe. ;) What I did was to cook the liquid right down to a caramelly syrup. I do suggest adding boiling, not just hot, water to the caramel in Step 4. I think it will make it easier to combine. Thank you, Chelle, darling & FIGHT LIKE A GIRL! xoxo Bethie
RECIPE SUBMITTED BY
Mommy Diva
Cornelius, 0