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Recipe Name: Poires Belle-helene Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Quart(s) Medium-strength Earl Grey
tea
2 Firm pears, preferably
D'anjou
1 Lemon, halved
2 Cup(s) CHOCOLATE SAUCE
2 Tablespoon(s) Triple Sec Liqueur
1 Cup(s) Heavy cream
1 Teaspoon(s) Vanilla extract
2 Teaspoon(s) Confectioners sugar
8 Scoops vanilla ice cream
Directions:
Bring tea to a simmer in an enameled or stainless steel saucepan
overmedium heat. Cut each pear in half. Peel, core, & immediately rub
thesurface with lemon. Place the pear halves in the hot tea & poach for
3 -4 minutes on each side, or until tender but firm. Some varieties of
pearwill poach faster than others, so keep an eye on them. Remove from
thetea with slotted spoon & set aside to cool. In separate saucepan,
slowlyheat chocolate sauce. Stir in Triple Sec; keep warm. Whip heavy
cream tosoft peaks. Add the vanilla extract & confectioners' sugar &
whip tostiff peaks. Place one pear half on each of four cold serving
plates,hollowed side up. Place two scoops of ice cream on each pear
half.Drizzle each pear with 1/2 cup of the heated chocolate sauce
&immediately top with a generous dollop of whipped cream.PETIT CAFEN.E.
55TH STREET, SEATTLE.From the <Micro Cookbook Collection of French
Recipes>. Downloaded fromGlen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 196
Total Fat: 22.3g
Cholesterol: 81.5mg
Sodium: 24.9mg
Potassium: 303.8mg
Carbohydrates: 34.6g
Fiber: 6.5g
Sugar: 20.9g
Protein: 2g


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