Pears ‘Belle Hélène’ with artisanal ice cream

Preparation time: 30 minutes
Difficulty: 1 out of 3 stars
Serves 2
Gluten-free
Dessert

ingredients

• 2 cooking pears
• artisanal vanilla ice cream from Kasterlee
• toasted flaked almonds
• whipped cream

for the poaching liquid:

• 100 ml water
• 50 ml white wine
• 100 g sugar
• ½ lemon
• ½ vanilla pod

for the chocolate sauce:

• 125 ml milk
• 125 ml cream
• 50 g sugar
• 250 g dark chocolate

method

1. Put the water and the white wine into a saucepan. Cut the vanilla pod in
   half lengthways and scrape out the seeds. Add the seeds and the pod to
   the liquid. Flavour with sugar and lemon juice to taste. Bring to the boil.
2. Peel the pears, cut them into pieces and remove the cores. Gently simmer
   the pears in the poaching liquid until tender and leave them to cool in the
   liquid to give the vanilla more time to infuse.
3. Now make the sauce. Bring the milk, cream and sugar to the boil in a
   saucepan. Break the chocolate into small pieces and put it in a bowl. Pour
   the hot mixture of milk, cream and sugar onto the chocolate and mix it
   well. (You can freeze any leftover chocolate sauce.)
4. Drain the pears.
5. Serve with the sauce, the flaked almonds, the artisanal ice cream and
   some whipped cream.

regional products

• artisanal ice cream from Kasterlee