pear belle Hélène
For the chocolate sauce: melt dark chocolate au bain- marie with a cup of strong coffee and a few spoonfuls of cream sauce to the desired thickness is reached. Put the almond flakes in a dry pan and roast them until they are lightly browned.

pear belle Hélène

ingredients - info pears Poire Williams dark chocolate coffee cream
The pears: peel the pears but don’t remove the stalks. Take a small high cooking pot and put the pears into it, accompanied by a quarter of a bottle of Poire Williams, sweet white wine, vanilla sugar, a few cloves and a cinnamon stick. Let this simmer covered for half an hour on low heat and check regularly with a skewer if the pears are ready cooked. Sprinkle the dinner plate sloppy with icing sugar and sprinkle haphazardly toasted almond flakes over it. Dip the pear until halfway into the chocolate. Pour a nice round circle chocolate sauce in the middle of the dinner plate. Put a pear along one side of the circle and a scoop of vanilla ice cream on the other side.
sweet white wine vanilla sugar cloves cinnamon stick almond flakes icing sugar
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
For the chocolate sauce: melt dark chocolate au bain-marie with a cup of strong coffee and a few spoonfuls of cream sauce to the desired thickness is reached. Put the almond flakes in a dry pan and roast them until they are lightly browned.
ingredients - info pears Poire Williams dark chocolate coffee cream
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pear "belle Hélène"

Ingredients Directions
sweet white wine vanilla sugar cloves cinnamon stick almond flakes icing sugar
The pears: peel the pears but don’t remove the stalks. Take a small high cooking pot and put the pears into it, accompanied by a quarter of a bottle of Poire Williams, sweet white wine, vanilla sugar, a few cloves and a cinnamon stick. Let this simmer covered for half an hour on low heat and check regularly with a skewer if the pears are ready cooked. Sprinkle the dinner plate sloppy with icing sugar and sprinkle haphazardly toasted almond flakes over it. Dip the pear until halfway into the chocolate. Pour a nice round circle chocolate sauce in the middle of the dinner plate. Put a pear along one side of the circle and a scoop of vanilla ice cream on the other side.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion