Poire Belle Helene
User Reviews
5
Poire Belle Helene
Description
This classic Poire Belle Helene recipe uses medium-firm pears like Williams or Comice that hold up well during poaching. They are peeled but left with the stalk and core intact for presentation. The pears are poached in a boiled syrup made of sugar, water, lemon juice, and optional vanilla powder or extract. A parchment paper layer ensures the pears remain submerged and cook evenly over about 30 minutes until tender.
Once poached, the pears are trimmed so they can stand upright without tipping. Served chilled with scoops of vanilla ice cream, the pears are topped with warm syrup from the poaching liquid and scattered hazelnuts or almonds that have been grilled or toasted to deepen their flavor. The combination contrasts the cold creamy ice cream with the tender sweet pear and crunchy nuts.
Poire Belle Helene is elegant and simple, providing a balance of bright lemony syrup, subtle vanilla, and creamy textures. It is often accompanied by related chocolate desserts like macarons or hazelnut cookies for a dessert plate.
Using pears with a firm texture helps them hold their shape during poaching; riper pears will require shorter cooking. Nutritional information provided offers context for calorie and nutrient intake.
Ingredients
- 6 pear peeled, stalk and core left intact, Williams or Comice, medium firm
- 250 g (9oz/ 1¼ cups) sugar
- 500 ml (18fl oz/ 2 cups) water
- 1 lemon juice only
- ¼ teaspoon vanilla optional, powder or extract
- 1 litre tub vanilla ice cream
- 40 g (1.5oz/ 2 tbsp) hazelnuts for garnish, broken or flaked almonds, grilled
Instructions
- In a large saucepan, boil the water, sugar and lemon to form a syrup. Add the vanilla powder, if using.
- Peel the pears, leaving the stalk and the core intact. Ensure the pears are covered by the syrup by placing parchment paper on top and cover with a lid. Poach in the syrup for about 30 minutes until tender.
- Remove the pears from the syrup and finely cut the ends off so that each pear can stand up right without falling over. Chill in the fridge until needed.
Assembly:
- In each serving dish, serve 1-2 scoops of ice cream, top with a pear and pour over the warm sauce. Garnish with grilled or toasted hazelnuts and serve immediately.
Notes
- Use medium ripe to firm pears such as Williams or Comice for the best texture after poaching.
- Adjust poaching time depending on pear firmness; firmer pears need longer cooking to become tender.
- Serve the dessert chilled with warm poaching syrup and vanilla ice cream for contrast.
- Garnish with toasted hazelnuts or flaked almonds for added texture and flavor complexity.
- This dessert pairs well with chocolate macarons, mendiants, or chocolate hazelnut cookies.
- Nutritional info: approximately 238 calories per serving, including the sauce.
User Reviews
Overall Rating
5
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