Bring to the boil then cover reduce the heat and simmer for 10- 20 minutes or until the pears are tender. Raw pears need to be.

The Classiest Of French Pear Desserts A Poires Belle Helene Recipe Classic French Desserts Pear Dessert Pear Dessert Recipes

Combine pears and pear syrup with vanilla.

Pear helene. Add 1 teaspoon of water to the. Pears are served cooked or raw but in either case toss in a little neat lemon juice or acidulated water to prevent discolouration. Learn how to make a Poached Pear Belle Helene Recipe.

Poached pears Belle Helene 3 hours They say Auguste Escoffier created this dish in honour of the opera La Belle Helene but its also a beautiful way to serve pears. Split the vanilla pod in half lengthways and scrape out the seeds. Method Put the sugar vanilla pod and pear halves into a large saucepan and pour in sufficient water to cover.

Mix the milk condensed milk sugar and vanilla essence. In this speedier version of this classic French poached pear dessert the pears are. Remove the pan from the heat and leave the pears.

Prepare the ice-cream in an ice-cream churner. Pour 15 litres of cold water into a medium pan. The Classic Parisian dessert of a poached pear vanilla ice cream and thick French chocolate sauce was invented by legendary chef Auguste Escoffier after hearing the French.

At serving time disregard syrup. Cover and refrigerate 3 to 4 hours. Add the pears and place a piece of baking paper on top to keep them submerged then simmer gently for 20 minutes.

Chill the pears and cut into slices. Add the pod and seeds to the water with the sugar and bring to a simmer stirring occasionally to dissolve the sugar. Arrange pears with a scoop of vanilla ice cream in each of 2.

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