Poire belle Hélène is a french dessert made from pears poached in sugar syrup, served with vanilla ice cream and chocolate syrup. It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. Simpler versions use canned pears instead of poached pears and often feature sliced almonds for garnish. Our MiiRO "Belle Helene" Pear is served with MiiRO hazelnut ice cream and sweetened using natural coconut sugar.
• 1 pear
• 1 cup water
• 1/4 cup coconut sugar
• 1 tbsp lemon juice
• 1 tsp coconut oil
• One Hazelnut MiiRO ice cream
1. Peal the pear and set aside.
2. Put the water in a sauce pan. Mix in the sugar and lemon juice and bring to a boil.
3. Place the pear in the boiling syrup for about 15 minutes, depending of the ripeness of the pear
(the pear is cooked when you can easily put a knife blade in).
4. Remove the pear from the syrup, drain and allow to cool down.
5. Prepare the chocolate sauce: take a MiiRO ice cream and separate the chocolate shell and the
ice-cream. Set the ice-cream aside in fridge.
6. Melt the chocolate shell in a double boiler with the coconut oil. Remove from heat and allow to
cool down for 5 minutes.
7. Place the pear in a little plate, scoop some ice cream and pour the chocolate sauce over.