Ingredients
2/3 cup sugar
3 pears, ripe
1 tsp almonds, chopped (opt)
1 vanilla ice cream (opt)
1 chocolate sauce:
2 chocolate squares
1 tbsp butter water, boiling
3/4 cup sugar
2 tbsp corn syrup salt
2 tsp vanilla
Directions
Pears: Combine water and sugar in saucepan; bring to a boil. Simmer
uncovered 5 minutes. Meanwhile pare, halve and core pears. Place
halves cut side down in syrup and simmer till tender, about 5
minutes. Remove from heat, add vanilla and cool in syrup about 1
hour. (Pears may be cooked ahead of time and held in refrigerator
till ready to serve.) Sauce: Melt chocolate and butter in double
boiler (or in microwave). Gradually stir in boiling water, sugar,
corn syrup and salt. Place top of double boiler directly over heat
and bring to boil stirring constantly. Remove from heat and flavour
to taste. This sauce will keep in tightly covered container in fridge
about 3 days. Reheat before serving. Serve over ice cream or Pears
Helene. Pears Helene: Arrange cooked pear halves (can place on top of
vanilla ice cream if desired) and spoon hot chocolate sauce on top.
Granish with chopped almonds if desired and serve immediately.
Source: The Five Roses Cookbook
Servings: 6 servings
Pears Helene (Five Roses) Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Recipes as a concept can be tracked far back into the far past, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, these, early recipes were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Much later, in Roman times a roman called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans used many spices and herbs, including many that are still in use today for example basil, fennel and dill. Over the succeeding few hundred years, the families of Europe competed to serve up the best banquets, and consequentially cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording the recipes of their peers. When we get to the twentieth century, cookbooks were highly popular due to better eduction, more spare time and being a little richer. The TV revolution gave us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pears Helene (Five Roses) recipe.
