BELLE HELENE PERA

SERVES 4

4 PEARS (AVOID BARTLETT)
ENOUGH WATER TO COVER PEARS
6 OZ. SUGAR
PEEL FROM 1 ORANGE
PEEL FROM 1 LEMON
6 OZ. DARK CHOCOLATE
3 OZ. CREAM
WHIPPED CREAM

PEEL PEARS AND SIMMER WHOLE IN LARGE POT OF WATER WHERE YOU HAVE ADDED THE  SUGAR AND CITRUS PEELS.  SIMMER FOR APPROX. 30 MINUTES.  TEST WITH TOOTHPICK UNTIL JUST TENDER.  DO NOT OVER COOK.

COOL AND PAT DRY WITH PAPER TOWELS.  CUT OFF THIN SLICE ON BOTTOM OF PEAR SO THAT IT WILL “STAND” UP.

PLACE ON LINED BAKING PAN AND CONTINUE TO COOL UNTIL YOU CAN CORE THE PEAR CAREFULLY FROM THE BOTTOM.

SHAVE CHOCOLATE.  HEAT THE CREAM SLOWLY FOR ABOUT 10 MINUTES.  BE CAREFUL NOT TO BURN THE CREAM OR LET IT COME TO A BOIL.  JUST SIMMER.  REMOVE FROM HEAT AND ADD SHAVED CHOCOLATE.  STIR CONTINUOUSLY UNTIL CHOCOLATE IS MELTED AND CREAMY.  KEEP SLIGHTLY WARM UNTIL YOU FINISH OFF THE PEAR.

USING STEM DIP THE BOTTOM OF THE PEAR INTO THE CHOCOLATE AND SET ON SERVING PLATE.  SPOON CHOCOLATE OVER PEAR COVERING COMPLETELY OR LIGHTLY, AS YOU PREFER.

GARNISH THE PEAR BASE AND PLATE WITH FRESH WHIPPED CREAM.