zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Poire Belle-Hélène With Ripe English Comice Pears

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe

      Audio recipe

      Poire Belle-Hélène With Ripe English Comice Pears

      Download the audio file.

    Poire Belle-Hélène With Ripe English Comice Pears

    The classic French dessert Poire Belle-Hélène, named after the 1864 Offenbach operetta, makes a wonderful sweet treat for the family.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 1 vanilla pod or 1 tsp vanilla extract
    • 3 tbsp granulated sugar
    • 4 English Comice pears, ripe but still firm
    • For the chocolate sauce
    • ½ x 200g bar Waitrose Continental Plain Chocolate
    • 1 tbsp butter
    • 3 tbsp golden syrup
    • 4 tbsp milk

    Method

    1. Pour 1.5 litres cold water in to a medium saucepan, and add the vanilla and sugar. Stir well and bring to the boil. Simmer for 1-2 minutes.
    2. Peel the pears, leaving the stalk intact, and cut a sliver from the base to allow the fruit to stand up in the pan. Place the pears in the liquid, adding a little more, if needed, to ensure the pears are fully submerged. Cover with a lid and simmer for 10-15 minutes, depending on the ripeness of the fruit. Test that the pears are tender by piercing with the tip of a sharp knife. Drain well and discard the poaching liquid. When the pears have cooled a little, remove the cores using an apple corer or small, sharp knife.
    3. Make the sauce by placing all the ingredients in a small saucepan and melting slowly over a gentle heat. Stir occasionally until everything has melted and formed a glossy sauce.
    4. Serve the pears warm with the chocolate sauce and vanilla ice cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If time is short use canned pears and Waitrose Belgian Chocolate Sauce. Removing the cores when the pears are cooked is easier than with raw pears.

    Drinks recommendation

    A delicious red dessert wine is excellent with dark chocolate.

    Comments

    Average user rating

    4 stars