Pears Belle Helene

1. 1

   Boil the water with sugar and vanilla bean in a large saucepan.

2. 2

   Peel the pears and poach them in the syrup for about 40 minutes.

3. 3

   Remove from heat and let cool in the syrup. Refrigerate.

4. 4

   In a small saucepan melt the candy and cream over low heat.

5. 5

   In each dessert glass add 2 tablespoons of vanilla ice cream, packing well with the back of a spoon.

6. 6

   Put them back into the freezer until serving time.

7. 7

   Cut the tip of each pear so it lays flat.

8. 8

   Top each ice cream filled glass with one poached pear.

9. 9

   Cover with chocolate sauce and sprinkle with crispy nougat.

No additional tips available.