Yield: 6 Servings
|1 teaspoon||Almonds; chopped (opt)|
|Vanilla ice cream (opt)|
|1 tablespoon||Butter Water; boiling|
|2 tablespoons||Corn syrup Salt|
Pears: Combine water and sugar in saucepan; bring to a boil. Simmer uncovered 5 minutes. Meanwhile pare, halve and core pears. Place halves cut side down in syrup and simmer till tender, about 5 minutes. Remove from heat, add vanilla and cool in syrup about 1 hour. (Pears may be cooked ahead of time and held in refrigerator till ready to serve.) Sauce: Melt chocolate and butter in double boiler (or in microwave). Gradually stir in boiling water, sugar, corn syrup and salt. Place top of double boiler directly over heat and bring to boil stirring constantly. Remove from heat and flavour to taste. This sauce will keep in tightly covered container in fridge about 3 days. Reheat before serving. Serve over ice cream or Pears Helene. Pears Helene: Arrange cooked pear halves (can place on top of vanilla ice cream if desired) and spoon hot chocolate sauce on top.
Granish with chopped almonds if desired and serve immediately.
Source: The Five Roses Cookbook