Prepare syrup for pears. Combine water and sugar in
a saucepan. Bring gradually to a boil, stirring
continuously, until sugar dissolves. Boil syrup for
1 minute and remove from heat. Immediately add
vanilla pod. Cover and let syrup slowly cook so
it become =s impregnated with vanilla flavor.
While syrup cools, make praline. Place sugar and 1
tbsp (15ml) water in a heavy-based saucepan. Slowly
heat sugar until it begins to caramelize or turn
golden. This should happen at 375F (180C).
Stir
in mixed chopped nuts and turn praline mixture onto
lightly oiled metal tray or shallow cake pan. Allow
it to cool. When set, break up and crush into small
piece with a rolling pin.
Preheat oven to 375F (190C). Place pears in an
ovenproof dish. Remove and discard vanilla pod and
pour syrup over pears. Poach pears in oven for 35
minutes, basting and turning frequently to prevent
pears browning and drying out. Cover and let them
cool in syrup.
To
prepare chocolate sauce, dissolve chocolate in water
over gently heat. Stir in sugar and vanilla extract
and cook sauce over low heat for 20-25 minutes. Stir
in cream and butter keep sauce hot.
Just
before serving, spread ice cream over the bottom of
a shallow serving dish. Drain pears and arrange on
top. Sprinkle crushed praline over and serve with a
bowl of hot chocolate sauce.
