Name: Pear and ice cream-filled pancakes with chocolate sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 220 g castor sugar; 1 vanilla pod, split, seeds scraped; lemon peel cut in single swirl; 3 pears; 500 ml ice cream vanilla; 200 g dark chocolate chopped; 125 ml espresso or strong instant coffee; 125 ml castor sugar; 15 ml pear liqueur or brandy; 8 pancakes

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Ingredients (10)

220 g	castor sugar
1	vanilla — pod, split, seeds scraped
	lemon peel — cut in single swirl
3	pears
500 ml	ice cream — vanilla

CHOCOLATE SAUCE:

200 g	dark chocolate — chopped
125 ml	espresso — or strong instant coffee
125 ml	castor sugar
15 ml	pear liqueur — or brandy
8	pancakes

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Method:

Bring 750ml water and the castor sugar to the boil in a saucepan and stir until the sugar has dissolved. Add the vanilla pod, seeds and lemon peel and bring to the boil. Allow the syrup to simmer for 5 minutes.

Peel, halve and core the pears. Add to the syrup and simmer for about 20 minutes, until the pears are soft but not soggy. Remove the pears from the syrup.

Prepare the chocolate sauce Heat the chocolate, coffee, sugar and cream over a low heat until the chocolate and sugar have melted. Bring to the boil and simmer for one minute before adding the liqueur. Remove from the heat.

To serve Slice the pear halves. Place a pancake on each plate and arrange the pear slices on one half of the pancake. Fold the other half of the pancake. Then place a spoonful of ice cream on one half of the half-moon and fold the other half over the ice cream to create a thick, juicy quarter pancake. Drizzle with chocolate sauce and serve.

Words and image: Home magazine

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