Caramel Pears Belle Helene Recipe

Name: Caramel Pears Belle Helene
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the exquisite Caramel Pears Belle Helene! This elegant French dessert, inspired by Jill O'Connor's *Simple French Desserts*, is surprisingly easy to make. Perfectly poached pears in a luscious ginger-spiked caramel syrup, infused with the subtle warmth of Poire William pear brandy (optional), are paired with creamy vanilla ice cream and a delightful caramel drizzle. A stunning dessert for special occasions or a simple weeknight treat! #CaramelPears #BelleHelene #FrenchDessert #EasyDessert #PoachedPears #DessertRecipe #FoodNetworkRecipe

Prep Time 20 mins

Cook Time 45 mins

Calories 261.6 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!