Ingredients Jump to Instructions ↓

  1. 2 1/2 cups (625ml) water

  2. 1 cup (250ml) white sugar

  3. 1 vanilla pod

  4. 4 pears, peeled

  5. 1 1/2 cups (375ml) ice cream

  6. Praline

  7. 1/2 cups (125ml) sugar

  8. 1 cup (250ml) chopped nuts

  9. oil for greasing

  10. Chocolate Sauce

  11. 8 oz (225g) dark or semisweet baking chocolate

  12. 2 cups (500ml) water

  13. 1 tbsp (15 ml) sugar

  14. few drops vanilla extract

  15. 1/4 cup (60ml) cream

  16. 2 tsp (10ml) butter

Instructions Jump to Ingredients ↑

  1. Method :

  2. Prepare syrup for pears. Combine water and sugar in a saucepan. Bring gradually to a boil, stirring continuously, until sugar dissolves. Boil syrup for 1 minute and remove from heat. Immediately add vanilla pod. Cover and let syrup slowly cook so it become =s impregnated with vanilla flavor.

  3. While syrup cools, make praline. Place sugar and 1 tbsp (15ml) water in a heavy-based saucepan. Slowly heat sugar until it begins to caramelize or turn golden. This should happen at 375F (180C).

  4. Stir in mixed chopped nuts and turn praline mixture onto lightly oiled metal tray or shallow cake pan. Allow it to cool. When set, break up and crush into small piece with a rolling pin.

  5. Preheat oven to 375F (190C). Place pears in an ovenproof dish. Remove and discard vanilla pod and pour syrup over pears. Poach pears in oven for 35 minutes, basting and turning frequently to prevent pears browning and drying out. Cover and let them cool in syrup.

  6. To prepare chocolate sauce, dissolve chocolate in water over gently heat. Stir in sugar and vanilla extract and cook sauce over low heat for 20-25 minutes. Stir in cream and butter keep sauce hot.

  7. Just before serving, spread ice cream over the bottom of a shallow serving dish. Drain pears and arrange on top. Sprinkle crushed praline over and serve with a bowl of hot chocolate sauce.


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