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16
servingsMedium
By Bo Friberg
Published 1989
In classic French cooking, a savory dish proclaimed Belle Hélène, or Hélène style, always includes asparagus and truffles in some form. As you might expect, the truffles and asparagus have been left out in the dessert interpretations, of which Poire Belle Hélène is the most famous. The dish instead consists of a poached pear or pear half—typically French Butter or Anjou—served on a scoop of vanilla ice cream and accompanied by chocolate sauce. I use Bosc pears in my version of this s