POACHED PEARS BELLE HELENE
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
Provided by Chef John
Categories World Cuisine Recipes European French
Time 3h
Yield 4
Number Of Ingredients 7
Steps:
- Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
- Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
- Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
- Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
- Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g
EASY PEARS HELENE/FRENCH POIRES HéLèNE
A classic French dessert, made super quick and easy!! Poires Helene was created around 1870 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.
Provided by BecR2400
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In the bottom of each of 4 sherbet glasses or bowls, put 2 tablespoons chocolate syrup.
- On top of syrup, place 1 or 2 scoops of ice cream.
- Place pear half, cut side down, on top of each portion of ice cream.
- Combine jam and water in a separate bowl and spoon mixture over each pear.
- Garnish top with crystallized violets or sliced almonds, if desired.
Nutrition Facts : Calories 246.9, Fat 5.4, SaturatedFat 3, Cholesterol 14.7, Sodium 104.6, Carbohydrate 47.9, Fiber 2.3, Sugar 33.9, Protein 2.4
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