Pears Belle Helene

On dine chez Nanou
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Pears Belle Helene
9
890
60

Description

Pears are the starting point for this easy-yet-elegant dinner-party dessert. The pears are poached in a syrup infused with vanilla beans, becoming tender enough to eat with a fork—or a spoon, all the better to scoop up the ice cream at the base of each dish. Store-bought candies, melted with heavy cream to make a sauce, and hazelnut nougat are delectable toppings. Poach the pears, prepare the sauce, and freeze the ice cream in the glasses before dinner, then assemble everything just before serving.

Ingredients

  • water (1 lt.)
  • 250 sugar (gramsgranulated)
  • 2 tablespoons brown sugar
  • 1 vanilla beans
  • 4 pears (ripe Williams)
  • 15 candy (michokos, or any chocolate coated soft caramel candy)
  • 6 tablespoons heavy whipping cream
  • vanilla ice cream (1/2 lt.)
  • nougat (Crispy hazelnut, crumbled)

Directions

  1. Boil the water with sugar and vanilla bean in a large saucepan.
  2. Peel the pears and poach them in the syrup for about 40 minutes.
  3. Remove from heat and let cool in the syrup. Refrigerate.
  4. In a small saucepan melt the candy and cream over low heat.
  5. In each dessert glass add 2 tablespoons of vanilla ice cream, packing well with the back of a spoon.
  6. Put them back into the freezer until serving time.
  7. Cut the tip of each pear so it lays flat.
  8. Top each ice cream filled glass with one poached pear.
  9. Cover with chocolate sauce and sprinkle with crispy nougat.
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NutritionView more

890Calories
Sodium3%DV75mg
Fat23%DV15g
Protein6%DV3g
Carbs64%DV192g
Fiber24%DV6g

PER SERVING *

Calories890Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat9g45%
Trans Fat
Cholesterol50mg17%
Sodium75mg3%
Potassium350mg10%
Protein3g6%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate192g64%
Dietary Fiber6g24%
Sugars180g360%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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