Poire Belle Hélène

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by Dawn T in Rouxbe Recipes

Poached pears served with vanilla ice cream, chocolate sauce and Chantilly cream.

  • Serves: 8
  • Active Time: 15 mins
  • Total Time: 15 mins

  • Comments: 2
  • Views: 16524
  • Success 100%

Step 1: Poaching the Pears

Poaching the Pears

If already made, proceed to the next step.

Follow the recipe for Poached Pears.

  • 4 poached pears

Step 2: Making the Chocolate Sauce

Making the Chocolate Sauce

If already made, proceed to the next step.

Follow the recipe for Warm Chocolate Sauce.

  • 1 recipe Warm Chocolate Sauce

Step 3: Toasting the Almonds

Toasting the Almonds

If already made, proceed to the next step.

To toast the almonds, spread the nuts in a single layer onto a baking tray. Roast the nuts in either a low or moderate preheated oven. If roasting at higher temperatures, make sure to keep a watchful eye on the nuts, as they will roast rather quickly.

Once golden, remove from the tray and let cool completely.

  • 1/4 cup sliced almonds

Step 4: Making the Chantilly Cream

Making the Chantilly Cream

Just before assembling the dish, follow the instructions for Chantilly Cream.

  • 1 recipe Chantilly cream

Step 5: Assembling the Dessert

Assembling the Dessert

To assemble the dish, place a scoop of vanilla ice cream in the bottom of a serving glass or bowl. Place a poached pear over top. Drizzle with warm chocolate sauce.

  • 2 1/2 cups vanilla ice cream (approx.)

Step 6: Serving the Dessert

Serving the Dessert

To serve the dessert, top with the Chantilly cream. Sprinkle with the chopped, toasted almonds and serve immediately.

Notes

Once all of the components are made, this recipe takes no time to put together, so it is a great dessert to make in advance.

Poire Belle Hélène is a dessert made from pears poached in sugar syrup and served with vanilla ice cream, chocolate sauce and Chantilly cream. Apparently, Poire Belle Hélène was created in the late 1800's by Escoffier and named after the operetta "La belle Hélène".

For a quicker version, you can replace the poached pears with canned pears.

Hong L

about the number of quantitative

sorry but i dont understand : 4 1/2 oz or 1 1/2 oz or 5 1/4 oz
Can you explain exactly how much is it in grams or ml for me.
Sorry but maybe in my country, we dont use the number of quantitative like this
Thank you very much

Dawn T
Rouxbe Staff

Re: Number of Quantitative | Recipe Conversion

This recipe does not have measurements, so I am assuming you are talking about recipe conversion in general.

It is hard to give you exact numbers as I don't know what you are weighing or measuing. Volume and weight measurements are often not the same. An extreme example would be: 1 cup of rocks do not weigh the same as 1 cup of feathers - even though they are both 1 cup. Volume and weight aren't equal in this case. There are even different standards for "cups" depending on where you live.

We do not have a conversion tool on Rouxbe as of yet, but there are plenty of other resources online that you can refer to. There have been several discussions on this in the forum. Check out: conversion tools and calculator. Cheers!

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