Poires Belle Helene
|Ripe dessert pears||4|
|Medium dry white wine||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||5 Drop (Adjust Quantity As Needed)|
|Semi sweet chocolate||4 Ounce (4 Squares, 1 Ounce Each)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Vanilla ice cream||1 Pint|
|Candied cherries||8 (For Decoration)|
Peel and halve the pears.
Remove the core and the stalk.
Lay the pear halves in a flameproof dish and add the wine, sugar, vanilla extract and cinnamon stick and simmer over a medium heat for 10 minutes.
Remove from the heat and allow to cool in the liquid.
When cold, remove the pears and drain.
Meanwhile, put 4 glass bowls in the refrigerator to chill.
Break the chocolate into small pieces and melt in a saucepan, add the cream and stir well.
Divide the vanilla ice cream into 4 portions and place in the chilled dishes.
Arrange 2 pear halves on top of each and pour over the hot chocolate sauce.
Decorate with candied cherries and serve immediately.