RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4016
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| Recipe Name: |
Poires Belle Hélène - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This classic pear and ice cream dessert makes a refreshing conclusion to a rich, spicy meal.
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Ingredients:
2 Large pear, fresh peeled, cut in half, cored
3.5 Ounce(wt)s chocolate, baking, bittersweet
1 Tablespoon brandy
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Directions:
Combine water, sugar, vanilla, and lemon juice in a wide medium-sized non-aluminum saucepan. Bring to a boil over medium heat, stirring, and cook 2 minutes. Reduce heat so syrup stays at a simmer.
Add pears, partially cover pan, and poach pears, turning occasionally, 10 to 15 minutes or until just tender. Remove pan from heat and allow pears to cool in syrup.
When pears are cool, cover pan and refrigerate at least 1 hour.
Melt chocolate with butter in a small heavy gauge saucepan over very low heat. Stir in brandy. Remove sauce from heat and allow to cool, then cover and refrigerate until ready to serve.
Just before serving, reheat sauce over low heat. Scoop ice cream into individual dessert dishes. Top with pear halves and warm sauce. |
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| Nutrition per Serving: |
| Calories: |
511 |
Total Carbs: |
72.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
33.9 |
Fat: |
21.7 |
Protein: |
4.29 |
| Fiber: |
3.89 |
Sodium: |
54.76 |
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