Caramel Pears Belle Helene

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 peel the ginger and cut into 1/4-inch-thick disks.
• 2 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.
• 3 bring to a boil over high heat; cook the syrup until it turns a medium amber brown.
• 4 remove the pan from heat and carefully add the remaining 2 1/2 cups water.
• 5 stir until the caramel is completely dissolved then add the vanilla bean to the syrup.
• 6 peel the pears, leaving the stems intact and cut the pears in half lengthwise.
• 7 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.
• 8 add the pears to the caramel syrup.
• 9 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).
• 10 stir in the pear brandy, if using.
• 11 remove the pan from heat and let the pears cool to room temperature in the poaching liquid.
• 12 the pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
• 13 to serve, drain the pears and place each pear half on a dessert plate.
• 14 place a scoop of vanilla ice cream alongside or on top of the poached pear. drizzle with caramel sauce (or chocolate if preferred).
• 15 sprinkle with the pistachios and serve immediately.
• 16 enjoy! :).