Poached Pears Belle Helene Recipes

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PEARS BELLE HELENE



Pears Belle Helene image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 to 6 firm Bartlett pears or other dessert variety
1 lemon, juiced
1/2 cup superfine sugar or vanilla sugar
1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
8 ounces bittersweet chocolate
1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water
1/2 cup superfine sugar
1/2 cup heavy cream
1 quart best-quality vanilla ice cream
Chopped pistachios, optional

Steps:

  • Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.
  • Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
  • To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.

POACHED PEARS BELLE HELENE



Poached Pears Belle Helene image

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

6 cups water
1 lemon, zested and juiced
4 Bosc pears - cored, peeled, stems left on
1 vanilla bean
3 cups sugar
1 cup prepared hot fudge topping, or as needed
1 cup vanilla ice cream, or as needed

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

VANILLA POACHED PEARS WITH CHOCOLATE SAUCE AND ICE CREAM (A.K.A. "POIRE BELLE HELENE")



Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a.

Provided by Tyler Florence

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 cups water
3 cups sugar
2 cinnamon sticks
1 lemon, zested
1 vanilla bean
6 firm pears such as Bosc or Bartlett
1 1/2 cups heavy cream
12 ounces bittersweet chocolate, roughly chopped
1 1/2 tablespoons unsalted butter
1 quart store-bought vanilla-bean ice cream
Wafer cookies, for serving

Steps:

  • Combine the water, sugar, cinnamon sticks, and lemon zest in a medium saucepan. Split vanilla bean lengthwise, scrape out the seeds and add both the seeds and the pod to the pan. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved, about 5 minutes.
  • Peel the pears. Reduce the poaching liquid to a simmer and add the pears. Cook until just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 15 minutes. Remove the pan from the heat and cool the pears in the poaching liquid, until completely cooled, about 45 minutes.
  • Heat the cream in a small saucepan over low heat. Put the chocolate and butter into a medium-size bowl. Pour the cream over the chocolate and stir until smooth and glossy.
  • Serve the pears with a scoop of ice cream, a little pear-poaching syrup and warm chocolate sauce drizzled over the top. Garnish with a wafer cookie and serve.

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Top Asked Questions

What to do with poached pears?
For pears Belle Helene, serve the poached pears with vanilla ice cream and chocolate sauce. You can also serve the pears on large shortbread or scone halves, and then top with poaching syrup. You can add whole spices of your choice when poaching pears: cinnamon sticks, star anise, cloves, cardamom, Szechuan pepper, allspice.
Which pears to use for Poire belle Helene?
Which Pears to Use for Poire Belle Helene Choose firm but not overripe, unblemished pears making sure the stem is still intact. A favorite is the Bosc pear, which has smooth, even skin and shape, making it easier to peel. Recipe Tags:
What is pear Belle Helene?
Pear Belle Helene ( Poire Belle Hélène ), a classic Parisian dessert invented in Paris by Chef Escoffier on hearing the first performance of Offenbach’s Belle-Hélène opera bouffe in 1864. The key? Good ingredients: pear williams, dark chocolate sauce and good vanilla ice cream.
How do you cook pears in a saucepan?
Place 1-litre water, the sugar, vanilla bean and orange rind in a saucepan just large enough to fit the pears standing upright. Bring to the boil over medium heat and simmer for 10 minutes.

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