March 15, 2013
Oh, yes it is. Today celebrates that divine French dessert; Pears Helene. This dessert of pears poached in sugar syrup and topped with vanilla ice cream, chocolate sauce and crystallized violets (apparently, sliced almonds are now used). Who wouldn't want to celebrate THAT?
2 2/3 cups Water
2 cups Sugar
1 teaspoon Vanilla
8 Ripe, small whole pears
2 Squares of unsweetened choc.
1 cup Corn syrup
1/2 teaspoon Vanilla
1 teaspoon Butter
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