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What's Cooking: Poire Belle Helene - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Poire Belle Helene

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BURLINGTON, Vt. -

Chef Herve from Bistro de Margot Recipe appeared on the morning show to prepare Poire Belle Helene. 

For 4 guests: 
Seckel Pear 4 ea.
Sugar 2 cup 
Water 3 cup 
Thyme 2 branch 
Lemon juice 1 ea 
Cinnamon ½ stick


Whipped cream:
Heavy cream 1 cup
Maple syrup 1 teaspoon 


Chocolate sauce:
Chocolate bittersweet 3 oz
Lemon peel 1 good piece
Heavy cream 1 oz
Milk ¼ cup


Candied citrus zest:
Lemon zest, grapefruit zest  
cut in fine julienne, 
Sugar 1 tablespoon, water 2 table spoons,
Lemon juice 2 tablespoon
Brandy or Grand Marnier (facultative)

Peel the pear and pass them with lemon juice so they do not oxidize too fast. During that time, Combine sugar, water, thyme… in a sauce pan and bring to a boil.
Place the peel pear in syrup, cover with round piece of parchment paper fitting the size of the sauce pan used. Let them cook slowly over low heat. (light simmer).

Peel the lemon, grapefruit, orange and cut the skin in fine julienne (small batonnet). In a sauce pan place the sugar and the sugar, bring to a boil and add the julienne zest, bring back to a boil, add the juice and let it simmer for 5 minutes. Keep aside until service.
Combine chocolate, cream and milk in a bowl and then in a bain-marie over medium heat, stir so the chocolate is completely melted. Reserve warm, for time of service.

Whip the heavy cream (or buy the one in a can… not as good but it works too!)
Few way to plate it up, in a plate in a bowl, a glass.

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