Poire belle Hélène
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| Origin | |
|---|---|
| Alternative name(s) | Birne Helene |
| Place of origin | France |
| Creator(s) | Auguste Escoffier |
| Details | |
| Course | Dessert |
| Serving temperature | Cold |
| Main ingredient(s) | Pear |
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.
[edit] 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.
[edit] References
- ^ At My Table; A Marriage of Simplicity and Sophistication
- ^ Desserts de tradition, Hervé Chaumeton, Jean Arbeille, 2005, p.6, Artémis éditions, ISBN 2844164048
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