Poire belle Hélène

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Poire belle Hélène
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Alternative names Birne Helene
Course Dessert
Place of origin France
Creator Auguste Escoffier
Serving temperature Cold
Main ingredients Pear
Cookbook:Poire belle Hélène  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[edit]

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[edit]

  1. ^ At My Table; A Marriage of Simplicity and Sophistication
  2. ^ Desserts de tradition, Hervé Chaumeton, Jean Arbeille, 2005, p.6, Artémis éditions, ISBN 2-84416-404-8