Pears Helene

1. 1

   Bring the sugar and 1 1/4 cups water to a simmer in a saucepan over medium heat, stirring to dissolve the sugar.

2. 2

   Add the vanilla bean.

3. 3

   Peel the pears, leaving the stems attached, and place in the saucepan.

4. 4

   Cover and reduce the heat to medium-low.

5. 5

   Simmer the pears, turning them occasionally, about 20 minutes, until tender.

6. 6

   Using a slotted spoon, transfer to a dish and let cool.

7. 7

   Remove the vanilla bean (which can be rinsed, dried and used again) and reserve the poaching syrup.

8. 8

   To make the chocolate sauce, melt the chocolate in a bowl set over a saucepan of very hot water.

9. 9

   Heat the cream and 1/4 cup of the poaching syrup in a saucepan over medium heat until almost boiling.

10. 10

    Remove from the heat, add the chocolate, and stir until smooth.

11. 11

    Serve each pear in a shallow bowl, topped a drizzle of the sauce.

12. 12

    Serve immediately, with the rest of the sauce on the side.

No additional tips available.