INGREDIENTS

INSTRUCTIONS

Bring tea to a simmer in an enameled or stainless steel saucepan over
medium heat. Cut each pear in half. Peel, core, & immediately rub the
surface with lemon. Place the pear halves in the hot tea & poach for  3
- 4 minutes on each side, or until tender but firm. Some varieties  of
pear will poach faster than others, so keep an eye on them. Remove
from the tea with slotted spoon & set aside to cool. In separate
saucepan, slowly heat chocolate sauce. Stir in Triple Sec; keep warm.
Whip heavy cream to soft peaks. Add the vanilla extract &
confectioners' sugar & whip to stiff peaks. Place one pear half on
each of four cold serving plates, hollowed side up. Place two scoops
of ice cream on each pear half. Drizzle each pear with 1/2 cup of the
heated chocolate sauce & immediately top with a generous dollop of
whipped cream.  PETIT CAFE  N.E. 55TH STREET, SEATTLE.  From the <Micro
Cookbook Collection of French Recipes>.  Downloaded  from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 194
Total Fat: 22.1g
Cholesterol: 81.5mg
Sodium: 23.4mg
Potassium: 123.6mg
Carbohydrates: 10.9g
Fiber: 1.7g
Sugar: 5.7g
Protein: 1.5g