Poires Belle Dijonnaise

• 4 ripe pears
• vanilla syrup (¾ pint water, ½ poun

Peel, core and halve pears. Poach lightly in vanilla syrup. Cool in syrup and then put in refrigerator until ready to use.

Just before serving, spoon slightly softened Vanilla Ice Cream into individual chilled bowls; arrange 2 poached pear halves in each bowl and cover with a sauce made by combining 2 tables