Poire Belle Helene
|Honey||3⁄4 Cup (12 tbs)|
|Vanilla bean piece||1 (1 Inch)|
|Water||2 Cup (32 tbs)|
|Vanilla custard ice cream||1 Pint (Old Fashioned)|
|Basic carob sauce||1⁄2 Cup (8 tbs)|
Boil together honey, vanilla, and water for 5 minutes.
Halve, peel, and core the pears.
Poach in the syrup until tender (do not over cook).
Allow pears to cool in syrup, then drain and chill.
When ready to serve, place about 2 tablespoons of ice cream in the bottom of individual dessert dishes, put 1 pear half on the ice cream and top with about 1 tablespoon of carob sauce.