|
Simple Version
A can of pears preserved in their juice
Vanilla Ice cream
Commercial chocolate sauce
Place halved pears in a fruit dish. Place a ball of ice cream
in the cavity. Cover with chocolate sauce. You may garnish with a wafer biscuit
or almond strips.
 More
Elaborate Version
Poached Pears
1 cup of sugar
3 cups of white wine or white grape juice
3 cups of water
Zest of an orange in strips
1 stick of cinnamon
1 vanilla pod
6 to 8 not overly ripe pears
Pear and Lime Sorbet
1 kg of ripe pears
200 g of sugar
1 teaspoon of vanilla
2 limes
Chocolate Sauce
1/2 cup of 35 % cream
1/4 cup of Poire Williams (or Fra Angelico)
1/4 cup of sugar
450 g (8 oz) minced black chocolate (substitute minced semi-sweet chocolate or
chocolate nuggets if you prefer milk chocolate)
Pears: To poach the pears place all of the ingredients
except for the pears into a thick-bottomed saucepan. Bring to a boil while
stirring from time to time to fully dissolve the sugar. Add the peeled pears (they
can be preserved whole or sliced in two and cored). Poach for up to 20 minutes
depending on the firmness of the pear. Remove the pears from the liquid and
refrigerate (at least two hours or until required). The liquid may be frozen and
reused (remove the vanilla pod and cinnamon stick).
Sorbet: Press the two limes and filter the juice. Peel and dice the pears.
Add the lime juice. Melt the sugar in 150 ml of water. As soon as it boils,
remove the syrup from the heat, add the vanilla, let cool and incorporate the
pears. Allow to freeze into a sorbet in an ice cream maker (see the time
requirements in the instruction manual).
Chocolate sauce: Bring the cream, alcohol and sugar to a boil. Remove
from the heat adding the chocolate all at once. Cover. After 2 or 3 minutes stir
the chocolate until it becomes smooth. The sauce may be kept in a refrigerator
for a few days. Then it's simply a case of warming it up (adding a few drops of
cream if it has thickened too much).
Present in the same way as the simple variation: first the pear, the sorbet and
smother in sauce.
| 
