Pears Belle Helene

Name: Pears Belle Helene
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 4 to 6 firm Bartlett pears or other dessert variety; 227 grams bittersweet chocolate; 118 milliliters heavy cream; 1 lemon, juiced; 6 servings Chopped pistachios, optional; 118 milliliters strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water; 118 milliliters superfine sugar; 1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar; 946 milliliters best-quality vanilla ice cream; 118 milliliters superfine sugar or vanilla sugar

If you want to add more gluten free recipes to your repertoire, Pears Belle Helene might be a recipe you should try. This recipe serves 6. One serving contains 1044 calories, 17g of protein, and 52g of fat. This recipe from Foodnetwork requires superfine sugar, bittersweet chocolate, heavy cream, and juice of lemon. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Poached Pears with Chocolate Sauce and Vanillan Ice Cream {aka Poires Belle-Hélène}, Poire Belle Helene, and Pears Hélène Martini.

Instructions

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.

Ingredients you will need

Vanilla Bean

Lemon Juice

Pear

Sugar

Water

Equipment you will use

Frying Pan

Add the vanilla extract, if using.

Ingredients you will need

Vanilla Extract

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.

Ingredients you will need

Pear

Syrup

Equipment you will use

Frying Pan

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.

Ingredients you will need

Hot Fudge Sauce

Chocolate

Coffee

Cream

Sugar

Equipment you will use

Ladle

Bowl

Frying Pan

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.

Ingredients you will need

Vanilla Bean

Pistachio Nuts