Ingredients

• 4 medium Firm Ripe Pears (e.g., Bosc, Anjou)
• 4 cups Water
• 1 cup Granulated Sugar
• 1 split (or 1 tsp vanilla extract) Vanilla Bean
• 1 tablespoon Lemon Juice
• 6 oz (170g), chopped Dark Chocolate (70% cocoa or higher)
• 0.5 cup (120ml) Heavy Cream
• 2 tablespoons (28g) Unsalted Butter
• 4 scoops (or 1 pint) Vanilla Ice Cream
• 0.25 cup Toasted Sliced Almonds

Instructions

1. 1

   Peel the pears carefully, leaving the stem intact. Use a melon baller or small spoon to core them from the bottom, being careful not to pierce through to the top.

2. 2

   In a medium saucepan, combine water, granulated sugar, the split vanilla bean (or vanilla extract), and lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves.

3. 3

   Gently add the peeled pears to the simmering syrup. Ensure they are mostly submerged; if not, you can place a piece of parchment paper directly on top to keep them immersed. Poach for 15-20 minutes, or until the pears are tender when pierced with a knife but still hold their shape.

4. 4

   Carefully remove the pears from the syrup and let them cool. You can chill them in the refrigerator for at least 30 minutes for best results.

5. 5

   While the pears chill, prepare the chocolate sauce. In a small saucepan over low heat, combine the chopped dark chocolate, heavy cream, and unsalted butter. Stir continuously until the chocolate is melted and the sauce is smooth and glossy.

6. 6

   To assemble, place a scoop of vanilla ice cream in each serving dish or coupe glass. Stand a poached pear upright next to the ice cream.

7. 7

   Generously drizzle the warm chocolate sauce over the pear and ice cream. Finish by sprinkling toasted sliced almonds over each serving.

8. 8

   Serve immediately and enjoy this classic French dessert.