Poire Belle Helene Recipe
Ingredients
3/4 cup honey
1-inch piece vanilla bean
2 cups water
6 fresh pears
1 pint OLD-FASHIONED VANILLA CUSTARD ICE CREAM
1/2 cup BASIC CAROB SAUCE
Directions
Boil together honey, vanilla, and water for 5 minutes.
Halve, peel, and core the pears.
Poach in the syrup until tender (do not over cook).
Allow pears to cool in syrup, then drain and chill.
When ready to serve, place about 2 tablespoons of ice cream in the bottom of individual dessert dishes, put 1 pear half on the ice cream and top with about 1 tablespoon of carob sauce.
Halve, peel, and core the pears.
Poach in the syrup until tender (do not over cook).
Allow pears to cool in syrup, then drain and chill.
When ready to serve, place about 2 tablespoons of ice cream in the bottom of individual dessert dishes, put 1 pear half on the ice cream and top with about 1 tablespoon of carob sauce.
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