Poire Belle Hélène

Step by step recipe:

  1. 30 min.Poire Belle Hélène : Photo of step #1
    Pour 1 litre Poaching syrup into a large saucepan.

    Peel 4 Pears and cut in half lengthways. Take off the stalk then remove the core from each half (a pommes parisiennes spoon is ideal for this).
  2. 1 hourPoire Belle Hélène : Photo of step #2
    Leave the pears to cool in the syrup.

    This can be done in advance, even several days beforehand.
  3. 5 min.Poire Belle Hélène : Photo of step #3
    Drain the pears and slice them.
  4. 5 min.Poire Belle Hélène : Photo of step #4
    Put 2 scoops of vanilla ice cream into each dish.
  5. 3 min.Poire Belle Hélène : Photo of step #5
    Arrange a sliced pear on top.
  6. 3 min.Poire Belle Hélène : Photo of step #6
    Pour the hot chocolate sauce over and serve immediately.

Remarks:

You can scatter a few toasted flaked almonds over the chocolate if you like, but this is not essential.

Many recipes leave the pears whole with the stalk still on. This is certainly more attractive, but less enjoyable to eat. That is why the pears are sliced in this version.

The recipe was invented by Auguste Escoffier in the nineteenth century in honour of the eponymous musical work by Jacques Offenbach.

Source:

Based on a recipe by Auguste Escoffier.

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