Best 3 Caramel Pears Belle Helene Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the timeless elegance of Caramel Pears Belle Hélène, a classic dessert that combines the delicate sweetness of pears with the rich decadence of caramel and vanilla ice cream. This iconic French dish has captured hearts for centuries, and our collection of recipes offers a captivating journey through its variations. From the traditional preparation featuring poached pears nestled in a luscious caramel sauce to innovative interpretations that incorporate puff pastry or almond crumble, each recipe promises a unique gustatory experience. Embark on a culinary adventure as you explore the diverse world of Caramel Pears Belle Hélène, a dessert that has stood the test of time and continues to enchant palates worldwide.

Let's cook with our recipes!

POACHED PEARS BELLE HELENE



Poached Pears Belle Helene image

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 3h

Yield 4

Number Of Ingredients 7

6 cups water
1 lemon, zested and juiced
4 Bosc pears - cored, peeled, stems left on
1 vanilla bean
3 cups sugar
1 cup prepared hot fudge topping, or as needed
1 cup vanilla ice cream, or as needed

Steps:

  • Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
  • Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
  • Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
  • Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
  • Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

Nutrition Facts : Calories 1060 calories, Carbohydrate 240.9 g, Cholesterol 14.5 mg, Fat 13.5 g, Fiber 8.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 252.1 mg, Sugar 212.7 g

PEARS BELLE HELENE



Pears Belle Helene image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 to 6 firm Bartlett pears or other dessert variety
1 lemon, juiced
1/2 cup superfine sugar or vanilla sugar
1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
8 ounces bittersweet chocolate
1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water
1/2 cup superfine sugar
1/2 cup heavy cream
1 quart best-quality vanilla ice cream
Chopped pistachios, optional

Steps:

  • Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.
  • Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
  • To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.

CARAMEL PEARS BELLE HELENE



Caramel Pears Belle Helene image

A delicately decadent dessert - elegant yet easy enough to prepare for your most honoured guests! Found on FoodNetwork. Courtesy of Simple French Desserts by Jill O'Connor. "This classic French dessert is enriched by poaching the pears in a caramelized sugar syrup spiked with fresh ginger and Poire William, a heady pear brandy. You can drizzle caramel sauce over the pears and ice cream instead of the more traditional chocolate sauce." I'm thinking the caramel sounds lovely!

Provided by Mommy Diva

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 inches fresh ginger, piece (will be slicing into 1/4 inch thick disks)
1 cup sugar
3 cups warm water
1 vanilla bean, halved lengthwise
4 bosc pears, firm barely ripe
1 -2 tablespoon pear brandy, Poire William preferred (optional)
1 1/2 pints vanilla ice cream
caramel sauce, for serving (Chocolate sauce can be used if desired)
2 tablespoons pistachios, chopped for garnish

Steps:

  • Peel the ginger and cut into 1/4-inch-thick disks.
  • In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water.
  • Bring to a boil over high heat; Cook the syrup until it turns a medium amber brown.
  • Remove the pan from heat and carefully add the remaining 2 1/2 cups water.
  • Stir until the caramel is completely dissolved then add the vanilla bean to the syrup.
  • Peel the pears, leaving the stems intact and cut the pears in half lengthwise.
  • Use a melon baller to remove the central core;Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear.
  • Add the pears to the caramel syrup.
  • Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit).
  • Stir in the pear brandy, if using.
  • Remove the pan from heat and let the pears cool to room temperature in the poaching liquid.
  • The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
  • To serve, drain the pears and place each pear half on a dessert plate.
  • Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with caramel sauce (or chocolate if preferred).
  • Sprinkle with the pistachios and serve immediately.
  • Enjoy! :).

Nutrition Facts : Calories 261.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 21.8, Sodium 43.4, Carbohydrate 51, Fiber 3.3, Sugar 44.3, Protein 2.5

Tips:

  • To make the caramel, use a heavy saucepan and stir constantly to prevent burning. If the caramel starts to smoke, remove it from the heat and stir in a little water. You can also add a pinch of salt to the caramel to help prevent it from crystallizing.
  • When poaching the pears, use a wide skillet or saucepan so that the pears have plenty of room to swim. Bring the poaching liquid to a simmer before adding the pears. This will help to prevent the pears from breaking down.
  • To make the whipped cream, use cold heavy cream and whip it until stiff peaks form. If you over-whip the cream, it will become grainy.
  • Assemble the Belle Helene just before serving. The pears will start to soften and release their juices if they sit in the caramel for too long.

Conclusion:

Belle Helene is a classic French dessert that is both elegant and delicious. It is the perfect dessert for a special occasion or a romantic dinner. The combination of sweet pears, rich caramel, and creamy whipped cream is sure to please everyone at the table. So next time you are looking for a dessert that is both impressive and easy to make, give Belle Helene a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #fruit     #french     #easy     #european     #dinner-party     #romantic     #pears     #brunch     #taste-mood     #sweet     #presentation     #served-cold

Related Topics