We consider ourselves rather classical and have never been much for deconstructing and reconstructing food.  But leading hectic lives and still loving to entertain, Lee and I grab a simple idea when it jumps out at us.  So here is one that makes good use of our Poire Hélène confitures:  

1)  Pour some of your favorite chocolate sauce or some ganache into the bottom of individual serving bowls.

2) Top with a scoop of vanilla ice-cream.

3) Spoon some of our Poire Hélène confitures onto the ice cream.

Voilà!  Without much fuss, you can create an inverted version of the classic bistrot favorite made with a poached pear. You're welcome to make Craig Claiborne's recipe in the classic New York Times cookbook.  But then you risk the common problems associated with this deceptively simple dessert - the mushy over-poached pear or the under-poached pear that skates off your plate when you try to cut it with your spoon.  You choose.