| Poached Pears Hélène | |
| Peel, quarter, and core the pears. Pour Champagne and 1 cup of sugar into a saucepan. Add 1 teaspoon of pure vanilla extract and bring to a boil. Add pears and reduce heat to a simmer. Cook until the pears are just cooked through. Cool in the liquid. Serve plain, or with cream For Pears Hélène: serve with vanilla ice cream topped with hot chocolate sauce. | |