Serves: 5
Total Calories: 358
Using a piece of parchment paper, make a lid to cover the pears by cutting out a round disk that is slightly smaller than the diameter of the pan you will be using to poach the pears. Line a baking sheet with freezer paper. Set aside.
Peel the pears and leave the stems intact. Using a melon baller or an apple corer, remove the core from the bottom of the pears (be careful not to break or split the sides of the pear).
Combine the water, sugar, lemon juice, lemon zest, and vanilla in a nonreactive heavy medium saucepan and place over medium-high heat. Place the pears on their sides in the poaching liquid and bring to a boil. Reduce the heat to a simmer, cover the pears with the parchment lid, and cook for about 40 to 50 minutes, or until the pears can be pierced easily with a wooden skewer or toothpick, turning the pears occasionally. Remove the pears from the liquid and place them on the prepared baking sheet to cool. Once the pears are cool, remove and discard the stems and cut each pear into quarters. Freeze the pears for 1 hour or more.
When you are ready to make the smoothie, place the milk, pears, Hot Fudge Sauce, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Pear Chip (see Great Garnishes), if desired.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Pear Belle-Hélène Smoothie recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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