Pear Belle-Hélène

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)


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.


If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: