POACHED PEARS WITH CHOCOLATE SAUCE (POIRES BELLE HÉLÈNE)
Serves: 4-6
1 1/2 cups (375 mL) sugar
2- to 3-inch (5- to 7.5-cm) strip lemon zest, peeled with a vegetable peeler
1 vanilla bean
4 to 6 firm pears, such as Bartlett Chocolate sauce (recipe follows), for serving
Vanilla ice cream, for serving (optional)
1. In the pressure cooker, combine sugar, lemon zest, and 6 cups (1.5 L) water.
2. Split vanilla bean lengthwise, scrape out seeds, and add seeds and pod to the pot. Mix well to combine.
3. Peel pears, leaving the stem attached, and add to the poaching liquid. Cook on high pressure for 7 minutes.
4. Allow pressure to release naturally. (Alternatively, allow pressure to naturally release for 10 minutes, then manually release steam.)
5. Remove inner pot from the pressure cooker and allow pears to cool in the poaching liquid. 6. Serve pears in individual bowls, generously drizzled with chocolate sauce, with a scoop of vanilla ice cream, if desired.
Chocolate sauce:
1 cup (250 mL) semi-sweet chocolate chips
1/4 cup (60 mL) heavy cream 1 tbsp (15 mL) dark rum, plus more as desired
1. In a medium microwave-safe bowl, combine chocolate chips and cream. Microwave on high for 30 seconds. Stir and microwave for 30 seconds more, if necessary, to melt chocolate. Whisk sauce until glossy and smooth. 2. Whisk rum into sauce. Taste and add more rum as desired. Note: Chocolate sauce will thicken as it cools; microwave in 15-second intervals, stirring after each, until it reaches the desired consistency. Drops of water (or condensation) can cause the sauce to seize up — to smooth it, add hot cream to the warmed sauce, 1 tbsp (15 mL) at a time, and whisk until smooth.