Spiced Poire Hélène
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 409409 cal |
| pro | 4 g4g pro |
| total fat | 17 g17g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 63 g63g carb |
| fibre | 4 g4g fibre |
| chol | 42 mg42mg chol |
| sodium | 58 mg58mg sodium |
| potassium | 225 mg225mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 66 iron |
| vit A | 1111 vit A |
| vit C | 55 vit C |
| folate | 44 folate |
This classic French pear dessert was created in honour of the operetta “La Belle Helene.” Here, the warmth of spice replaces the traditional vanilla. To develop and deepen flavour, this recipe requires overnight refrigeration. Don't throw out any remaining poaching syrup; use it to sweeten and spice up hot chocolate and coffee.
Ingredients
- 2-1/2 cups granulated sugar 2-1/2 cups granulated sugar
- 4 dried chili peppers 4 dried chili peppers
- 2 cinnamon sticks , broken2 cinnamon sticks, broken
- 2 star anise , broken2 star anise, broken
- 1/2 tsp black peppercorns 1/2 tsp black peppercorns
- 1 piece (1 inch/2.5 cm) gingerroot , sliced1 piece (1 inch/2.5 cm) gingerroot, sliced
- 3 ripe Bosc pears 3 ripe Bosc pears
- 3 cups vanilla ice cream 3 cups vanilla ice cream
- Spiced Chocolate Sauce:
- 1 bar (100 g/3-1/2 oz) quality bittersweet chocolate , finely chopped1 bar (100 g/3-1/2 oz) quality bittersweet chocolate, finely chopped
- 1/4 cup whipping cream 1/4 cup whipping cream
Preparation
Peel, halve and core pears; add to saucepan. Press parchment paper onto pears; simmer until tender but firm, 10 to 15 minutes. Remove from heat and let cool in syrup; cover and refrigerate overnight. Remove † cup (75 mL) poaching liquid and reserve for sauce.
Spiced Chocolate Sauce: Place chocolate in heatproof bowl. Bring reserved poaching syrup and cream to boil; pour over chocolate and whisk until melted. (Make-ahead: Refrigerate chocolate sauce and pears with syrup in separate airtight containers for up to 24 hours.)
Scoop 1/2 cup (125 mL) ice cream into each of 6 dessert dishes. Top each with pear half; drizzle with chocolate sauce.
Source : Canadian Living Magazine: October 2009
- Keywords : Dessert; French; Poach; Fall; Pears; Chocolate; Cinnamon; Refrigerate/Chill; 500 calories;
Related content
-
Classic Chocolate Soufflé
A puff of gossamer served with a flourish, now that's a souffle. This dark chocolate souffle...
-
Rich Almond Mini Cakes
These cakes are inspired by financiers, the rich almond cakes that are a French pastry shop...
-
Miniature Eclairs
These mini mouthfuls are so irresistible that you'll need to count on two or three per person. If...
-
French Almond Macaroons
These darlings of every French pastry shop are worth the effort and fuss for which they are...
