Pears Helene
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Vanilla ice cream
- 1 c Sugar
- Hot fudge sauce
- 2 c Water
- 1 ts Vanilla
- 3 md Pears, pared and cut in Half*
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *substitute: 6 can Pear halves, drained for The sugar, water and fresh Refrigerate until chilled.
- Heat sugar and water to boiling in 10-inch skillet; reduce heat. Stir in vanilla. Place pears, cut sides down, in skillet. Cover and simmer about 15 minutes or until pears are tender. Turn pears over. Refrigerate in syrup at least 2 hours or until chilled. Just before serving, prepare Hot Fudge Sauce. Place 1 scoop ice cream in each of 6 dessert dishes. Top with pear half and 1 tablespoon Hot Fudge Sauce. 6 SERVINGS; 340 CALORIES PER SERVING.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Wooden spoon
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Colander