Poire belle Hélène
 | |
| Alternative names | Birne Helene |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Creator | Auguste Escoffier |
| Serving temperature | Cold and the pear is hot |
| Main ingredients | Pear and ice cream |
 Cookbook: Poire belle Hélène  Media: Poire belle Hélène | |
Poire belle Hélène ([pwaʁ bɛl elɛn]; German: Birne Helene) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream, chocolate syrup, and crystallized violets.[1] It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.[2] Simpler versions replace poached pears with canned pears and crystallized violets with sliced almonds.
Popular culture
In the film Pappa ante Portas by Loriot, the main character and his wife keep arguing about the ingredients of a genuine Poire belle Hélène.
References
- ↑ At My Table; A Marriage of Simplicity and Sophistication
- ↑ Desserts de tradition, Hervé Chaumeton, Jean Arbeille, 2005, p.6, Artémis éditions, ISBN 2-84416-404-8
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