Pera Bella Helena

Category : General

Yield: 1 servings

Ingredients (Help):
3/4 c Chilled whipping cream
1 pt Vanilla ice cream; slightly
1/2 c Chopped husked toasted
3 tb Frangelico or other nut
1 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, finely
; grated
1/2 ts Grated orange peel

1/4 c Whipping cream
1/4 c Frangelico liqueur
1 pn Salt
6 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
1/4 c Light corn syrup

6 c Water
1 1/2 c Sugar
8 Orange peel strips;
2 ts Vanilla extract
4 sm Firm ripe Anjou; Bartlett or
; pears, peeled
1/4 c Chopped husked toasted
4 Orange slices

For Semifreddo:

Line 8-inch square pan with plastic. Whip 3/4 cup cream to soft peaks in
medium bowl. Mix ice cream, hazelnuts, liqueur, chocolate and orange peel
in large bowl just until blended. Gently fold in whipped cream. Transfer
mixture to prepared pan; smooth top. Cover and freeze until firm, at least
4 hours. (Can be prepared 4 days ahead. Keep frozen.)

For Sauce:

Bring cream, liqueur and salt to boil in heavy small saucepan. Remove from
heat and add chocolate. Let stand 3 minutes. Whisk until chocolate is
melted and sauce is smooth. Whisk in corn syrup. (Can be prepared 3 days
ahead. Cover and refrigerate.)

For Pears:

Stir first 4 ingredients in heavy medium saucepan over medium heat until
sugar dissolves. Bring to boil. Reduce heat, add pears and simmer until
pears are just tender, about 20 minutes. Remove pears from poaching liquid.
Cool pears and syrup separately. Return pears to syrup and refrigerate
until cold. (Can be prepared 8 hours ahead.)

Stir chocolate sauce over low heat until warm. Cut semifreddo into 4
squares. Place 1 semifreddo piece in each of 4 bowls. Remove pears from
syrup with slotted spoon. Place pears atop semifreddo. Spoon chocolate
sauce over pears to coat, letting extra sauce drizzle onto semifreddo and
plate. Sprinkle with nuts. Garnish with orange slices and serve.

Serves 4.

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