In a large saucepan, bring water and sugar to a boil, stirring to dissolve the sugar. Boil 2 mins., then add the vanilla. Keep syrup at the boiling point. One at a time, peel and core the pears leaving the stem intact. If necessary, trim the bottoms so that the pear will stand up. Using tongs, dip each pear in syrup to coat and prevent darkening by rotating the pears on their side in the syrup. Remove the pears after coating. After all pears have been coated, return all of the pears in the syrup on their sides and test each one with tip of sharp knife. If tender, remove and place upright in serving dish. After all pears have been removed, continue to boil syrup for ~15 mins. to reduce by half. Pour hot syrup around pears in serving dish. Cover loosely and refrigerate for one hour. Swirl Neely's Chocolate Sauce (see recipe link below) on dessert plate and put a large mound of whipped cream in the center, followed by the pear.
The time necessary to cook the pears will vary according to the type of pear (Bosc work best), so continuous testing for tenderness is crucial!
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.4mg||0 %|
|Potassium 215.1mg||6 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 49.1g|
|Protein 0.7g||1 %|
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Calories per serving: 211
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