Homemade dessert recipe – pears in Bel Helen syrup with chocolate sauce and ice cream. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pears
- 4 – 6 hard pears Bartlett or other dessert varieties
- 1 lemon juice
- 1/2 tbsp. ultrafine sugar or vanilla sugar
- 1 vanilla pod or 1 tsp. vanilla extract (if not use vanilla sugar)
Chocolate sauce
- 225 gr. dark chocolate
- 1/2 tbsp. strong black coffee or 1 tsp. instant coffee divorced in 1/2 tbsp. boiling water
- 1/2 tbsp. ultrafine sugar
- 1/2 tbsp. fat cream
- 1 liter vanilla ice cream
- Chopped pistachios as desired
Recipes with similar ingredients: pears, syrup, chocolate syrup, ice cream, lemon juice, vanilla sugar, vanilla extract, bitter chocolate, coffee, pistachios, cream
Recipe preparation:
- Peel the pears, cut in half and remove the core. Sprinkle with lemon juice so that the flesh does not darken. AT a wide, shallow pan (in which you can put pears in one layer, otherwise, cook them in batches) pour 1 1/4 Art. water, put sugar and vanilla pod (if using). Bring to a boil, stirring occasionally to completely sugar dissolved, then slightly reduce heat and cook for 5 minutes. Add vanilla extract (if using).
- Put the pears in the liquid with the slice down, increase the heat again, so that the syrup boils, and the pears are completely covered with it. Maybe, have to pour them with syrup. After about 30 seconds. reduce fire, cover the pan with a lid and cook pears for 10 minutes. Flip over pears, cover the pan again and cook for another 10 minutes. Continue cooking until the pears are ready and transparent. If they are pierced, the flesh should be tender, but not watery. Cooking may require more or less time, it depends on the pears. Turn off the fire, and without removing cover, let cool.
- Then make chocolate sauce: in a pan with a thick bottom put chocolate, coffee and sugar broken into small pieces and melt over low heat, stirring occasionally. Then continuing mix, pour in the cream, and when they get very hot, pour the mixture into a heated gravy boat or a bowl with a spoon.
- For serving, lay the pears with the cut down on a large flat plate and pour a little syrup. (Remaining syrup store in a refrigerator or freezer and you can water them apples or other fruits when making pies or crumbles. You can rinse the vanilla bean, wipe and put in a container with sugar). Serve separately ice cream, sauce and pistachios (if using), so that you can complement the dessert to taste.
