Poire Belle Hélène

INGREDIENTS

• 1 bottle of sweet white wine like a riesling or champagne. I used prosceco.

• 1 cup water

• ¾ sugar

• 4 firm pears, such as Bosc or Bartlett

INSTRUCTIONS

1. Peel pears up to the stem and core from the bottom

2. Bring water and sugar to a boil in a large dutch oven or sauce pan, add pears and reduce heat to low.

3. Cover and simmer for about 30 minutes or until pears are tender, but not too soft.

4. Remove pears and refrigerate until ready to use.

BITTERSWEET CHOCOLATE SAUCE

INGREDIENTS

• 8 oz. chopped dark, semi-sweet or bittersweet chocolate

• 7 tablespoons unsalted butter, softened

• ½ cup sugar

• ½ cup heavy cream

• ¼ cup hot water

INSTRUCTIONS

1. Combine all the ingredients in the top of a double boiler.

2. Simmer on a medium low heat and stir until chocolate is smooth, about 5 minutes.

3. Remove from heat and add:

4. teaspoon vanilla

5. pinch salt

6. Remaining chocolate sauce will keep about a week in a covered container in the fridge.

7. To serve, put a scoop or two of vanilla ice cream and 1 poached pear in a dish. Drizzle with chocolate sauce.

#PoireBelleHélène #pear #chocolate #sauce