My Pears Belle-Helene

“I could not refrain from giving you my version of this classic that bears my first name. This dessert is ideal when you have pears that are not ripe yet and for last minute guests!” ~ Hélène Laurendeau

“This chocolate syrup is, according to my mother, “the best in the world”! It keeps for about one month in the refrigerator in a tightly closed jar.” ~ Hélène Laurendeau

Makes 4 - 6 servings

tip

Syrup will slightly thicken when cooled.

Ingredients

Pears
4 cups	water	1 l
1/2 cup	sugar	125 ml
6	peppercorns	6
1	bay leaf	1
4	firm Ontario Bosc or Bartlett pears peeled, halved and cored	4
	vanilla ice cream
	fresh mint, for garnish
Chocolate Sauce
3	unsweetened chocolate squares	3
2/3 cup	water	150 ml
2/3 cup	sugar	150 ml
1/2 cup	corn syrup	125 ml
	pinch of salt
2 tbsp	unsalted butter	30 v
1 tsp	vanilla	5 ml

Directions

Preparing the pears

In medium saucepan, add water, sugar, peppercorns, bay leaf and bring to a boil for 1 minute. Add pear halves and cook for 25-30 minutes until tender. Let pears cool in cooking liquids.

Preparing the chocolate sauce

In a small saucepan, add chocolate and water. Over medium heat, stir constantly until chocolate is half melted. Remove from heat and continue to stir to melt all the chocolate. Add sugar, corn syrup and salt. Mix well. Return to heat, stir until boiling. Reduce heat to low and simmer five minutes. Remove from heat. Stir in butter and vanilla.

Pass syrup through fine sieve for a smooth texture. Serve syrup over pears.