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Poire Belle Hélène


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.
35,5124.8/5 for 22 ratings
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Last modified on: April 6th 2014

For 4 people, you will need:

How long does it take?

Time required
PreparationRestingStart to finish
46 min.1 hour1 hour 46 min.
Keeping:
Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 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).

Stage 2 - 1 hour
Poire Belle Hélène : Photo of step #2
Leave the pears to cool in the syrup.

This can be done in advance, even several days beforehand.

Stage 3 - 5 min.
Poire Belle Hélène : Photo of step #3
Drain the pears and slice them.

Stage 4 - 5 min.
Poire Belle Hélène : Photo of step #4
Put 2 scoops of vanilla ice cream into each dish.

Stage 5 - 3 min.
Poire Belle Hélène : Photo of step #5
Arrange a sliced pear on top.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by Auguste Escoffier.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Peach Melba, How to poach peaches, Coupe Augustin, ... All
Chocolate sauceChocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Profiteroles, ... All
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Little caramelized peach tarts, Baked Alaska, Profiteroles, Ice-cream Vacherin, ... All
PearsPears: You can check-out other recipes which use it, like for example: Apple and pear tart, French Family Cake, Fruit salad, Pear compote , Pears and caramelised walnut samosas , ... All

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