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Pears Belle Hélène




Source of Recipe


Marla


List of Ingredients




Pears Belle Hélène


Poached pears:
1 c. sugar
3 c. dry white vermouth or white grape juice
3 c. water
Zest of 1 orange, in large pieces
1/2tsp. allspice
1/2 sp. cinnamon
8 whole cloves
2 tsp. vanilla
6 to 8 slightly under ripe pears, peeled and cored, stem left intact

Vanilla ice cream or Mascarpone cream:

3 pasteurized egg yolks
1/4 . pear-poaching liquid
1/2 c heavy cream
2 tbsp. sugar
8 oz. mascarpone cheese

Hot fudge sauce

full of boiling water.



Recipe





To poach the pears: In a Dutch oven combine the 1 cup of sugar and the vermouth or juice, water, orange zest, allspice, cinnamon, cloves and vanilla. Stir well and bring to the boil. Carefully add the pears, one at a time, stem ends up. Return to the boil, lower heat and simmer, covered, until pears are tender, about 20 minutes.

Lift pears out with a spoon (not by the stems, which might pull out) and refrigerate. Reserve 1/4 cup of the poaching liquid for the mascarpone cream (if using).

To make the mascarpone cream: In the top of a double boiler, whisk together the egg yolks and the poaching liquid. Put the top over boiling water and continue to whisk several minutes until the mixture thickens slightly and becomes foamy. Remove from heat, pour into a cool bowl and refrigerate, stirring occasionally to speed cooling.

Meanwhile, in the small bowl of an electric mixer, whip the cream with the 2 tablespoons of sugar. In the large mixer bowl, beat the mascarpone until it is smooth. When the yolk mixture is cool, beat it into the mascarpone. Fold in the whipped cream. Refrigerate until serving.

To serve: Heat fudge sauce. Divide the mascarpone cream (if using) among 6 or 8 dessert dishes or put a scoop of ice cream in each dish. Top the

mascarpone cream with a pear, or put a pear alongside the ice cream. Spoon hot fudge sauce over all.