Pears Helene

By tlshinnick

Ingredients

• 6 Bosc pears
• 2 cups granulated sugar
• 2 cups water
• 1 cup dry white wine
• 1 vanilla bean
• 4 cups vanilla ice cream
• 2 ounces unsweetened chocolate
• 1/2 cup water
• 1 pinch cinnamon
• 1/2 cup granulated sugar
• 1/4 cup butter

Preparation

Step 1

Peel, half and core pears. Put sugar, water, and wine in large pot.

Put sugar, water, and wine in large pot. Over medium heat, stir until
sugar is dissolved.

Make a slit in the vanilla bean and add to hot syrup.

Add pear halves and water as needed to cover the pears. Cook over medium
heat until not quite tender.

Turn off heat and let pears cool in liquid. Then refrigerate pears, bean
and liquid 24 - 48 hours.

Combine chocolate, water, vanilla, and cinnamon in a saucepan. Stir over
low heat until chocolate is melted.

Add sugar and stir until dissolved. Remove from heat and whisk in butter
until blended.

Serve warm over cold pears and ice cream.