Poached vanilla pears with chocolate sauce
1 whole, split, seeds scrapped
4 medium, (Packam), peeled, halved, cored, stems intact
⅔ cup(s), (160ml)
1 tbs, Dutch
reduced fat vanilla ice cream
4 scoop(s), small
2 tbs, toasted
- Place the vanilla bean, seeds and half of the sugar in a small saucepan with 2. Cups (625ml) water. Bring to the boil. Add the pear. Reduce the heat and simmer, covered, for 25 minutes or until tender. Transfer to a plate.
- Meanwhile, whisk half of the milk with the cocoa powder, cornflour and the remaining sugar in a small saucepan until smooth. Add the remaining milk and bring to the boil. Cook, stirring, over medium-high heat until the sauce thickens. Set aside to cool slightly.
- Divide the pears among serving glasses. Top with a scoop of ice-cream and drizzle with the warm chocolate sauce. Sprinkle with the almonds to serve.