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Poire Belle Helene

Dessert.Master's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
French
Method: 
Poached

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4.082355
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2266 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 18.8 g93.9%

Trans Fat 0 g

Cholesterol 4.8 mg1.6%

Sodium 490.8 mg20.4%

Total Carbohydrates 506 g168.6%

Dietary Fiber 35.1 g140.5%

Sugars 338 g

Protein 9 g17.8%

Vitamin A 4.1% Vitamin C 64.9%

Calcium 12.1% Iron 13.8%

*Based on a 2000 Calorie diet

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.
Poire Belle Helene Recipe