Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
65K 22 4.8
Last modified on: April 6th 2014
Keywords for this recipe:For 4 people, you will need:
- 1
4 Pears - 2
1 litre Poaching syrup - 3
400 g Vanilla ice cream - 4
400 ml Chocolate sauce - Total weight: 2,120 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 46 min. | 1 hour | 1 hour 46 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
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).
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).
Stage 2 - 1 hour
Leave the pears to cool in the syrup.
This can be done in advance, even several days beforehand.
This can be done in advance, even several days beforehand.
Stage 3 - 5 min.
Drain the pears and slice them.
Stage 4 - 5 min.
Put 2 scoops of vanilla ice cream into each dish.
Stage 5 - 3 min.
Arrange a sliced pear on top.
Stage 6 - 3 min.
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.
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.
Keeping
Should be eaten immediately.
Source
Based on a recipe by Auguste Escoffier.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 635 Kcal or 2,659 Kj | 23 gr | 473 gr | 49 gr |
| 32 % | 9 % | 45 % | 7 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 30 Kcal or 126 Kj | 1 gr | 22 gr | 2 gr |
| 1 % | <1 % | 2 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 159 Kcal or 666 Kj | 6 gr | 118 gr | 12 gr |
| 8 % | 2 % | 11 % | 2 % |
How much will it cost?
- For 4 people : 7.46 €
- Per person : 1.87 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Tarte Bourdaloue, Coupe Augustin, Pear and chocolate tart with a hint of mint, Citrus tart, ... All |
 | Chocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Profiteroles, ... All |
 | Vanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Profiteroles, Ice-cream Vacherin, Little caramelized peach tarts, Baked Alaska, ... All |
 | Pears: You can check-out other recipes which use it, like for example: Pear sorbet, Fruit salad, Dijonnaise pear cake, Pears and caramelised walnut samosas , Creamy plum and pear clafoutis, ... All |
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