Name: Pera Bella Helena
Ingredients: 3/4 c Chilled whipping cream; 1 pt Vanilla ice cream; slightly softened; 1/2 c Chopped husked toasted hazelnuts; 3 tb Frangelico or other nut liqueur; 1 oz Bittersweet; (not unsweetened) or; ; semisweet; ; chocolate, finely; ; grated; 1/2 ts Grated orange peel; 1/4 c Whipping cream; 1/4 c Frangelico liqueur; 1 pn Salt; 6 oz Bittersweet; (not unsweetened) or; ; semisweet; ; chocolate, chopped; 1/4 c Light corn syrup; 6 c Water; 1 1/2 c Sugar; 8 Orange peel strips; (1x3-inch); 2 ts Vanilla extract; 4 sm Firm ripe Anjou; Bartlett or Comice; ; pears, peeled; 1/4 c Chopped husked toasted hazelnuts; 4 Orange slices

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		January 199	1	servings

INGREDIENTS

3/4	c	Chilled whipping cream
1	pt	Vanilla ice cream; slightly softened
1/2	c	Chopped husked toasted hazelnuts
3	tb	Frangelico or other nut liqueur
1	oz	Bittersweet; (not unsweetened) or
		; semisweet
		; chocolate, finely
		; grated
1/2	ts	Grated orange peel
1/4	c	Whipping cream
1/4	c	Frangelico liqueur
1	pn	Salt
6	oz	Bittersweet; (not unsweetened) or
		; semisweet
		; chocolate, chopped
1/4	c	Light corn syrup
6	c	Water
1 1/2	c	Sugar
8		Orange peel strips; (1×3-inch)
2	ts	Vanilla extract
4	sm	Firm ripe Anjou; Bartlett or Comice
		; pears, peeled
1/4	c	Chopped husked toasted hazelnuts
4		Orange slices

INSTRUCTIONS

SEMIFREDDO
SAUCE
PEARS
For Semifreddo:
Line 8-inch square pan with plastic. Whip 3/4 cup cream to soft peaks in
medium bowl. Mix ice cream, hazelnuts, liqueur, chocolate and orange peel
in large bowl just until blended. Gently fold in whipped cream. Transfer
mixture to prepared pan; smooth top. Cover and freeze until firm, at least
4 hours. (Can be prepared 4 days ahead. Keep frozen.)
For Sauce:
Bring cream, liqueur and salt to boil in heavy small saucepan. Remove from
heat and add chocolate. Let stand 3 minutes. Whisk until chocolate is
melted and sauce is smooth. Whisk in corn syrup. (Can be prepared 3 days
ahead. Cover and refrigerate.)
For Pears:
Stir first 4 ingredients in heavy medium saucepan over medium heat until
sugar dissolves. Bring to boil. Reduce heat, add pears and simmer until
pears are just tender, about 20 minutes. Remove pears from poaching liquid.
Cool pears and syrup separately. Return pears to syrup and refrigerate
until cold. (Can be prepared 8 hours ahead.)
Stir chocolate sauce over low heat until warm. Cut semifreddo into 4
squares. Place 1 semifreddo piece in each of 4 bowls. Remove pears from
syrup with slotted spoon. Place pears atop semifreddo. Spoon chocolate
sauce over pears to coat, letting extra sauce drizzle onto semifreddo and
plate. Sprinkle with nuts. Garnish with orange slices and serve.
Serves 4.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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