Pear Belle-Hélène (Poires Belle-Hélène) is a traditional dessert with boiled pears with hot chocolate sauce and vanilla ice cream.
6 bulbs
6 scoops of vanilla ice cream
30 g almond shavings (optionally chopped almonds)
Syrup:
1 l sell
140 g of sugar
1 vanilla bean (possibly extract or powder)
Grated peel of 1/2 lemon
Grated peel of 1/2 orange
1 star anise
Peel the bulbs, but do not throw away the peel.
Boil water, sugar, vanilla bean split in half and the seeds scraped out (the seeds should also be included) in a saucepan, star anise, pear peel and lemon and orange peel. Bring to a boil, add the pears and cook gently for about 20 minutes under a lid. Turn off the heat and let the pears cool in the syrup.
Take out the pears and strain the syrup, which will be used for chocolate sauce.
Chocolate sauce:
70 g syrup after pear cooking
30 g cream
70 g dark chocolate
Heat the syrup and milk in a saucepan, d el the chocolate in smaller pieces and also put it in the saucepan. Heat slowly, over low heat, stirring regularly, until you get a smooth sauce.
Put the pears on a plate or in a bowl, add a scoop of vanilla ice cream and serve hot chocolate sauce. It should be poured over by each guest.
Sprinkle over almond shavings or chopped almonds and enjoy.
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