Pears belle hélène

Pears belle hélène

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

This is one of the first classic French desserts I learned to make during my chef’s apprenticeship in the Anjou region of France. The region is famous for its pears, and our back garden was ringed with at least ten pear trees. You can use canned pear halves as a short-cut.

Ingredients

Quantity Ingredient
200g sugar
1/2 vanila pod, split lengthwise
6 pears
1/2 lemon, (optional)
150ml cream
200g dark chocolate, chopped
1 litre Vanilla ice cream
100g flaked almonds, toasted, to serve
icing sugar, for dusting

Method

  1. Combine 1.5 litres water, the sugar and vanilla pod in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  2. Peel the pears. If they begin to discolour, rub them with the lemon half and place them in a bowl of cold water. Add the peeled pears to the simmering syrup and simmer for 15 minutes. Remove the pan from the heat and set aside for the pears to cool in the liquid.
  3. Bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until smooth. Set aside to cool a little.
  4. Drain the pears and place in a bowl with one or two scoops of ice cream. Spoon a little chocolate sauce over the top, sprinkle with the toasted almonds and dust with icing sugar. Serve immediately.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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