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Coupe Belle Hélène
Preparation info
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
- Poached pear halves (see Step 1)
- Vanilla Ice Cream
- Hot Fudge Sauce
- Pistachios, blanched, skins removed, and coar
Method
- Fan 1 pear half per serving and reserve.
- Presentation for each serving: Place 1 or more scoops, depending on size, of vanilla ice cream in a goblet, coupe glass, or dessert bowl. Place a fanned pear half on top of the ice cream. Pour hot fudge sauce over the bottom part of the pear. Sprinkle pistachios on the sauce. Set the serving dish on a dessert plate lined