Poached pears served with vanilla ice cream, chocolate sauce and Chantilly cream.
Chef's 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.
Steps
1
Poaching the Pears
Ingredients
4 poached pears
If already made, proceed to the next step.
Follow the recipe for Poached Pears.
2
Making the Chocolate Sauce
Ingredients
1 recipe Warm Chocolate Sauce
If already made, proceed to the next step.
Follow the recipe for Warm Chocolate Sauce.
3
Toasting the Almonds
Ingredients
1/4 cup sliced 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.
4
Making the Chantilly Cream
Ingredients
1 recipe Chantilly cream
Just before assembling the dish, follow the instructions for Chantilly Cream.
5
Assembling the Dessert
Ingredients
2 1/2 cups vanilla ice cream (approx.)
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.
6
Serving the Dessert
To serve the dessert, top with the Chantilly cream. Sprinkle with the chopped, toasted almonds and serve immediately.
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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
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!
Dawn T •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!