Anne Willan

Pears Belle Hélène

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

This dessert dates from the nineteenth century and Offenbach's opera, La Belle Hélène.

Ingredients

Method

  1. Make the vanilla ice cream and freeze. Peel and core the pears, leaving the stems. Make the sugar syrup in a small deep pan and add the pears. Poach them until tender and transparent, 15-20 minutes. Leave to cool in the syrup then drain them.
  2. Make the chocolate sauce. Set the pears on chilled plates and add 1-2