This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
90 K 4.7/5 (23 reviews)
20 min.
Easy
4.45 €
4 people
3 IngredientsLast modified on: November 22th 2023
For 4 people, you will need:
- 1
4 poacheds pears - 2
400 g vanilla ice cream - 3
400 ml chocolate sauce - Total weight: 800 grams
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Drain 4 poacheds pears and slice them.
Stage 2 - 5 min.
Put 2 scoops of vanilla ice cream into each dish.
Stage 3 - 3 min.
Arrange a sliced pear on top.
Stage 4 - 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 1,400 RDI=130 % | 920 RDI=140 % | 2,160 RDI=110 % | 9,040 RDI: 110 % |
| Per 100 g | 30 RDI=10 % | 180 RDI=20 % | 120 RDI=20 % | 270 RDI=10 % | 1,130 RDI: 10 % |
| Per person | 70 RDI=30 % | 350 RDI=30 % | 230 RDI=40 % | 540 RDI=30 % | 2,260 RDI: 30 % |
How much will it cost?
- For 4 people : 4.45 €
- Per person : 1.15 €
Change currency:
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)
Chocolate sauce
You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Like Bounty, ... See them all 2
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Baked Alaska, Peach Melba, Ice-cream Vacherin, Little caramelized peach tarts, ... See them all 5
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Pear verbena tarts, Rice pudding with chestnuts and poached pears, Tarte Bourdaloue, Pear and strawberry verrine with tiramisu cream, ... See them all 5
Other recipes you may also like
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019513 K4.9 45 min.
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure. October 13th 2010312 K4.6 25 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.12 M 23.7 7 hours 55 min.
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice. February 21th 2011349 K 24.8 25 min.