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Classic Pear Belle Hélène | Fruity & Chocolaty
(0)
40 min
Under an hour
Knuspr-Küche
Der unvergängliche Dessertklassiker: Zart in Vanillesirup pochierte Birnen, serviert mit feinem Vanilleeis, samtiger warmer Zartbitterschokolade und knusprig gerösteten Mandelblättchen.
Preparation method
Poaching the pears
Halve the lemon and squeeze out the juice. Slit the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
In a suitable saucepan, bring 800 ml of water to a boil with the sugar, lemon juice, vanilla seeds, and scraped vanilla pod until the sugar has completely dissolved.
Peel the pears, leaving the stems intact. Slice a small piece off the bottom of each pear so they stand upright, and carefully core them from the bottom using a melon baller.
Chef's tip
For best results, use firm-fleshed pear varieties such as Conference, Abate Fetel, or Williams Christ so that the pears hold their shape while poaching.
The aromatic vanilla-lemon poaching liquid does not need to be thrown away: it can be boiled down into a syrup and is great for cocktails, tea, or fruit salads.
30 min
Under an hour
