POACHED PEARS BELLE HELENE
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
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")
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.
PEARS BELLE HELENE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
PEAR HELENE
Make and share this Pear Helene recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve the pears and remove the cores.
- Place in a saucepan.
- Sprinkle with sugar.
- Cover and heat on medium flame for 5 minutes.
- Reduce heat.
- Cook on low for 5 minutes or until pears are fork tender.
- Keep pears warm.
- In the meantime, heat a small pan over low heat for 5 minutes.
- Break up the chocolate and place in the pan.
- Remove from heat.
- Cover and set aside for 5 minutes.
- Add brandy and pour over pears.
- Serve hot with ice cream.
Nutrition Facts : Calories 212.2, Fat 7.6, SaturatedFat 4.6, Sodium 5.1, Carbohydrate 36.2, Fiber 7.5, Sugar 22.7, Protein 2.5
POACHED PEARS
Make and share this Poached Pears recipe from Food.com.
Provided by SomebodysMother
Categories Dessert
Time 50m
Yield 8 pears, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the wine, lemon juice, the vanilla bean, sugar and about 2 cups of water. Cover and cook until the sugar has dissolved.
- In another pan, blanch the pears for a couple of minutes, and then drop into cold water. Peel the skins gently with a small paring knife, leaving the stems. Set the pears upright in wine syrup and simmer until they are just tender. Remove them from the pot carefully so they don't bruise. Place them in a pyrex dish and refrigerate.
- Then turn the heat up and boil the syrup until it is reduced by half. Let it cool to room temperature and spoon it over the pears, basting often. The syrup will deepen the color of the pears. In spring, you may want them to remain a lighter red. At Christmas, I leave the pears in the syrup for a longer period of time, until they become almost burgundy in color.
- Remove the pears from the refrigerator about 10 minutes before serving. Garnish with Somebody's Mother's White Chocolate Whipped Cream (see Somebody's Mother's Chocolate and Raspberry Trifle for recipe).
Nutrition Facts : Calories 358.7, Fat 0.3, Sodium 6.5, Carbohydrate 76.1, Fiber 7.3, Sugar 60.7, Protein 1
More about "poached pears belle helene food"
POACHED PEARS WITH CHOCOLATE SAUCE POIRES BELLE HéLèNE
From foodchannel.com
Cuisine FrenchEstimated Reading Time 2 minsServings 4Total Time 33 mins
POIRES BELLE HELENE, THE CLASSIC FRENCH PEAR DESSERT …
From thespruceeats.com
Ratings 73Calories 932 per servingCategory Dessert
POIRE BELLE HéLèNE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED PEARS WITH CHOCOLATE | DESSERT RECIPES | SBS …
From sbs.com.au
ALLERGY-FRIENDLY BELLE HELENE PEAR CREPES - ALLERGIC LIVING
From allergicliving.com
NATIONAL PEARS HéLèNE DAY | PEARS BELLE HéLèNE
From thefoodiepatootie.com
LA POIRE BELLE-HÉLÈNE - DILMAH TEA RECIPES
From teainspired.com
PEARS BELLE HELENE - FOOD NEWS
From foodnewsnews.com
SLOW COOKER POACHED PEARS BELLE HELENE RECIPE - MAGIC SKILLET
From magicskillet.com
PEARS BELLE HELENE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
POACHED PEAR| POIRE BELLE HELENE THE CLASSIC FRENCH PEAR DESSERT …
From youtube.com
FOOD WISHES VIDEO RECIPES: POACHED PEARS “BELLE HELENE” …
From foodwishes.blogspot.com
FOOD FOOD BOX: POACHED PEARS “BELLE HELENE” - WHY ESCOFFIER …
From foodfoodbox.blogspot.com
PEARS BELLE HELENE - ONLINE CULINARY SCHOOL (OCS)
From onlineculinaryschool.net
BEST POIRES BELLE HELENE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
POACHED PEARS “BELLE HELENE” - WHY ESCOFFIER REALLY CREATED THIS …
From foodwishes9.blogspot.com
RECIPE: POIRES BELLE HéLèNE - FOOD NEWS
From foodnewsnews.com
RECIPE RED WINE POACHED PEARS | ELDERTON WINES | BLOG POIRE BELLE …
From eldertonwines.com.au
POIRE BELLE HéLèNE {POACHED PEARS W/ CHOCOLATE} - WHAT A GIRL EATS
From whatagirleats.com
PEARS BELLE HELENE — VT SNAPSHOT
From vtsnapshot.com
POACHED PEARS | RICARDO
From ricardocuisine.com
POIRES BELLE HéLèNE (POACHED PEARS WITH RICH CHOCOLATE SAUCE ...
From sainsburysmagazine.co.uk
POACHED PEARS “BELLE HELENE” - WHY ESCOFFIER REALLY CREATED THIS …
From foodrecipes2016.blogspot.com
POACHED PEAR RECIPES | ALLRECIPES
From allrecipes.com
POIRES BELLE HéLèNE: AN ELEGANT FRENCH DESSERT TO STEAL THE SHOW
From theepochtimes.com
POACHED PEARS “BELLE HELENE” - WHY ESCOFFIER REALLY CREATED THIS …
From recettesfood.blogspot.com
POIRES BELLE HELENE : POACHED PEARS HELEN - THE SPICE CHICA™
From thespicechica.com
FOOD RECIPES WORLD: POACHED PEARS “BELLE HELENE” - WHY ESCOFFIER …
From foodrecipesworldcopas.blogspot.com
POACHED PEAR DESSERTS : POACHED PEAR "BELLE HELENE" – VANILLA …
From foodstufftoday.com
POACHED PEARS (POIRES BELLE HELENE) - MON PETIT FOUR®
From monpetitfour.com
PEARS HéLèNE / 21+ BASIC FOOD VIDEOS - DECOR MART
From decormart.xyz
POACHED PEARS BELLE HéLèNE - DEMOCRATICGOURMET.COM
From democraticgourmet.com
25 POPULAR POIRE BELLE HELENE IDEAS | DESSERTS, POACHED PEARS, FOOD
From pinterest.com
POACHED PEARS TRY FRENCH CLASSIC POIRES BELLE HELENE
From perfectlyprovence.co
POIRES BELLE HéLèNE - POACHED PEARS & CHOCOLATE - MY PARISIAN …
From myparisiankitchen.com
POACHED PEAR "BELLE HELENE" - VANILLA-POACHED PEARS WITH …
From youtube.com
POACHED PEARS “BELLE HELENE” – WHY ESCOFFIER REALLY CREATED THIS …
From fooddonate.net
PEARS HELENE - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
TASTE THE WORLD: FRENCH POACHED PEAR WITH ROSEWATER AND
From minamade.com
POIRES BELLE HèLéNE - G'DAY SOUFFLé
From gdaysouffle.com
PEARS BELLE HELENE - BLOGGER
From abingdonmanor.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love