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Poire Belle Helene

Dessert.Master's picture
  Honey 3⁄4 Cup (12 tbs)
  Vanilla bean piece 1 (1 Inch)
  Water 2 Cup (32 tbs)
  Pears 6
  Vanilla custard ice cream 1 Pint (Old Fashioned)
  Basic carob sauce 1⁄2 Cup (8 tbs)

Boil together honey, vanilla, and water for 5 minutes.
Halve, peel, and core the pears.
Poach in the syrup until tender (do not over cook).
Allow pears to cool in syrup, then drain and chill.
When ready to serve, place about 2 tablespoons of ice cream in the bottom of individual dessert dishes, put 1 pear half on the ice cream and top with about 1 tablespoon of carob sauce.

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1 Comment

Luci's picture
Pondside, You can make it in individual molds, but what I do is bake it in a cake pan and then use a biuscit cutter to cut out rounds. I also serve it just cut into squares.Thanks Monique. Yes, I do remember.