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Vanilla Pears with Hot Fudge Sauce
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This recipe uses English Conference pears - one of the most popular varieties. Conference pears are an ideal choice for poaching because of their delicate, sweet flavour and creamy-white flesh. They are also at their best at this time of year and are complemented by the hot fudge sauce and melting chocolate of the Florentine biscuits.
The pears can be cooked and cooled in the syrup and chilled in the refrigerator until ready to use, then served cold with the hot sauce. The fudge sauce is also delicious poured over ice cream. To produce a neat looking pear, use a melon baller to remove the central core and rub the peeled pears with a clean, dry tea towel to remove any ridges caused by peeling.
Typical values per serving:
This recipe was first published in November 2001.