Ingrédients pour Caramel Pears Belle Helene
- Fresh Ginger
- 1 cup granulated sugar
- Warm Water
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- Bosc Pears
- 2 tablespoons Poire William pear brandy (optional)
- Vanilla Ice Cream
- Caramel sauce, to drizzle (store-bought or homemade)
- 1/4 cup chopped pistachios
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Comment préparer Caramel Pears Belle Helene
- Peel 1 inch piece of fresh ginger and thinly slice into 1/4-inch thick rounds.
- In a deep saucepan (at least 2 quarts), combine the ginger, 1 cup granulated sugar, and 1/2 cup water.
- Bring to a boil over high heat, stirring until sugar dissolves. Continue to cook, without stirring, until the syrup turns a medium amber brown (about 5-7 minutes).
- Carefully pour in 2 1/2 cups of water (be cautious as the caramel will bubble vigorously). Stir until the caramel is completely dissolved.
- Add 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract).
- Peel 4 ripe but firm pears, leaving stems intact. Cut pears in half lengthwise.
- Using a melon baller or small spoon, remove the core from each pear half.
- Gently add the pear halves to the caramel syrup.
- Simmer uncovered for 15-20 minutes, or until pears are tender but not mushy, turning occasionally.
- Stir in 2 tablespoons Poire William pear brandy (optional).
- Remove from heat and let pears cool completely in the syrup (at least 30 minutes).
- Refrigerate pears in the syrup, covered, for up to 2 days. (The flavor will deepen).
- To serve, drain the pears and place each half on a dessert plate.
- Top each pear half with a scoop of vanilla ice cream.
- Drizzle with caramel sauce (store-bought or homemade).
- Sprinkle with 1/4 cup chopped pistachios.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
177g
Fat
17g
Carbs
16g
