Pears Belle Hélène

PREPA­RA­TION TIME 20 min­utes, plus freez­ing time COOK­ING TIME 20 min­utes SERVES 4

No. 1 Magazine - - FRONT PAGE -

IN­GRE­DI­ENTS

FOR THE PEARS • 1 tbsp caster sugar • 4 bay leaves • 3 car­damom pods • 2 vanilla pods • 2 comice pears, with stalks FOR THE ICE CREAM • 300ml dou­ble cream • 200ml whole milk • 2 vanilla pods, slit, seeds scraped out but re­served • 4 egg yolks • 85–100g caster sugar FOR THE SAUCE • 1 tsp caster sugar • 300ml dou­ble cream • 2 x 100g dark cho­co­late

METHOD

1. To make the ice cream pour cream and milk into a pan. Add vanilla pods and seeds and heat un­til steam­ing. Leave to in­fuse for 5 mins. Whisk egg yolks and sugar un­til pale and foamy. Re­move pods and whisk warm cream into egg yolk mix­ture. Stir over a low heat un­til a cus­tard is formed. Trans­fer to an ice-cream maker and churn. 2. To cook pears, pour 300ml boiling wa­ter into a pan, add sugar and stir. Add bay leaves, car­damom and vanilla pods. Heat to boiling. Peel and core pears, leave stalk in­tact. Add to the syrup and poach gen­tly for 20 mins. 3. For the sauce, put the sugar in a pan with 1 tbsp boiling wa­ter and stir un­til the sugar is dis­solved. Then warm the cream in a pan, add the cho­co­late grad­u­ally to melt. Re­move from the heat and stir in the sugar syrup. 4. To serve, slice the pears in half then make ver­ti­cal cuts about 5mm apart then add the ice cream and driz­zle with sauce.

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