Poire belle Hélène on the BBQ – Barbecook
Why the name 'poire belle Hélène'? ‘Poire belle Hélène’ is a very specific name for a dessert, isn't it? We briefly sketch the background of this delicious dessert. Hélène refers to a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barbecook.de.
Ingredients
- FOR THE PEARS:
- 4 Doyenne pears
- 150 g butter
- 1 dash of brown rum
- 1 pinch of cinnamon
- A few tablespoons of cane sugar
- Vanilla or stracciatella ice cream
- Speculaas cookies
- A handful of hazelnuts (optional)
- A few sprigs of fresh lemon thyme FOR THE WHIPPED CREAM:
- 150 ml full cream
- 1 vanilla pod
- 1 tablespoon of powdered sugar
- 1 lime FOR THE CHOCOLATE SAUCE:
- 20 g dark chocolate
- 60 ml cream
- 1 knob of butter
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