Poire belle Hélène

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Poire belle Hélène
Poire belle Hélène.jpg
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[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