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How to make the perfect poires belle Hélène – recipe | Felicity Cloake's How to make the perfect …
Cool, juicy pears, cold ice-cream, hot chocolate sauce and a crunchy garnish – the perfect pudding
Rezept
Zubereitungszeit ca. 50 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 30 Minuten
Zutaten:
- 4 4 firm, not-too-ripe pears
- 1 unwaxed lemon
- 1 vanilla pod
- 200g white sugar or golden sugar
- 25tsp salt (optional)
- 1tbsp flaked almonds toasted, or crystallised violets, to serve
- 4scoops vanilla ice-cream or 150ml double or whipping cream, whipped with 1 tbsp caster or icing sugar and ¼ tsp vanilla extract or paste, or the seeds from ½ vanilla pod, to serve
- 150g dark chocolate
- 200ml double or whipping cream
- Pinch of salt
- Milk or water or liqueur of your choice (optional)
Arbeitsschritte:
- Prepare the pears some hours before you're intending to eat.
- Find a wide, fairly deep pan and cut out a circle of greaseproof paper of the same diameter.
- Fold this in half then in quarters, then in eighths, and cut a small hole in the centre to let out steam.
- Add the lemon zest and juice to the pan.
- Split open the vanilla pod, scrape out the vanilla seeds and add these to the pan with the empty pod, sugar and salt, if using.
- Pour in a litre of water and bring to a simmer, stirring to dissolve the sugar.
- Peel the pears, leaving the stalks intact, and cut a small slice off their bottoms so they'll stand up straight later.
- Scoop out some of the woody core from the bases, then lay down the pears in the pan.
- Unfold the paper cartouche, use to cover the fruit, then leave the pears to simmer gently for about 25 minutes, until cooked through but not too soft.
- Take off the heat, leave to cool in the poaching liquid, then put in the fridge to chill.
- When you're ready to eat, chop up the chocolate.
- Put the cream in a small pan, heat to a bare simmer, then take off the heat and add the chocolate.
- Leave to sit for a couple of minutes, then stir until melted and smooth.
- Add the salt, if using, and if the chocolate mix feels too thick to pour easily, stir in a dash of milk, water or liqueur, too.
- To assemble, drain the pears and pat them dry with kitchen paper (the poaching liquid makes a lovely drink, or reduce it to make a syrup to drizzle over future desserts).
- Divide the fruit between shallow bowls, standing them upright.
- Either pour a spoonful of chocolate sauce down one flank, or serve the sauce separately for everyone to pour their own.
- Add a spoonful of ice-cream or chantilly cream, scatter with toasted nuts or violets, and serve immediately.
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