Poire belle Hélène

Pear Helene (French: Poire belle Hélène ) is a dessert classic French haute cuisine. In the original recipe of fresh, peeled pears poached in sugar syrup, served after cooling on vanilla ice cream and sprinkled with candied violets. To this end, a hot chocolate sauce is served separately.

The dessert was created in 1870 by Auguste Escoffier, as Jacques Offenbach's operetta La belle Hélène was performed in Paris.

Today is usually understood by Pear Helene just a simple boiled or preserved canned pear being doused with cold or warm chocolate sauce.

Loriot put the pear Helene a cinematic monument in his feature film Pappa ante Portas (1991 ), in the Pear Helene repeatedly for dispute over the correct recipe between Heinrich Lohse ( Loriot ) and other protagonists makes.

  • Sweet dish
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