Pear Belle Hélène Smoothie Recipes

POACHED PEARS BELLE HELENE

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.

POACHED PEARS BELLE HELENE

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.

PEAR BELLE-HéLèNE SMOOTHIE

Steps:

• Using a piece of parchment paper, make a lid to cover the pears by cutting out a round disk that is slightly smaller than the diameter of the pan you will be using to poach the pears. Line a baking sheet with freezer paper. Set aside.Peel the pears and leave the stems intact. Using a melon baller or an apple corer, remove the core from the bottom of the pears (be careful not to break or split the sides of the pear).Combine the water, sugar, lemon juice, lemon zest, and vanilla in a nonreactive heavy medium saucepan and place over medium-high heat. Place the pears on their sides in the poaching liquid and bring to a boil. Reduce the heat to a simmer, cover the pears with the parchment lid, and cook for about 40 to 50 minutes, or until the pears can be pierced easily with a wooden skewer or toothpick, turning the pears occasionally. Remove the pears from the liquid and place them on the prepared baking sheet to cool. Once the pears are cool, remove and discard the stems and cut each pear into quarters. Freeze the pears for 1 hour or more.When you are ready to make the smoothie, place the milk, pears, Hot Fudge Sauce, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Pear Chip (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

CARAMEL PEARS BELLE HELENE

Steps:

• Peel the ginger and cut into 1/4-inch-thick disks.
• In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water.
• Bring to a boil over high heat; Cook the syrup until it turns a medium amber brown.
• Remove the pan from heat and carefully add the remaining 2 1/2 cups water.
• Stir until the caramel is completely dissolved then add the vanilla bean to the syrup.
• Peel the pears, leaving the stems intact and cut the pears in half lengthwise.
• Use a melon baller to remove the central core;Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear.
• Add the pears to the caramel syrup.
• Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit).
• Stir in the pear brandy, if using.
• Remove the pan from heat and let the pears cool to room temperature in the poaching liquid.
• The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
• To serve, drain the pears and place each pear half on a dessert plate.
• Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with caramel sauce (or chocolate if preferred).
• Sprinkle with the pistachios and serve immediately.
• Enjoy! :).

POACHED PEARS BELLE HELENE

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.