For the chocolate sauce: melt dark chocolate au bain-
marie with a cup of strong coffee and a few spoonfuls of
cream sauce to the desired thickness is reached.
Put the almond flakes in a dry pan and roast them until
they are lightly browned.
pear belle Hélène
The pears: peel the pears but don’t remove the stalks. Take a
small high cooking pot and put the pears into it, accompanied
by a quarter of a bottle of Poire Williams, sweet white wine,
vanilla sugar, a few cloves and a cinnamon stick. Let this
simmer covered for half an hour on low heat and check
regularly with a skewer if the pears are ready cooked.
Sprinkle the dinner plate sloppy with icing sugar and sprinkle
haphazardly toasted almond flakes over it. Dip the pear until
halfway into the chocolate. Pour a nice round circle chocolate
sauce in the middle of the dinner plate.
Put a pear along one side of the circle and a scoop of vanilla
ice cream on the other side.
sweet white wine
vanilla sugar
cloves
cinnamon stick
almond flakes
icing sugar
For the chocolate sauce: melt dark chocolate
au bain-marie with a cup of strong coffee and a
few spoonfuls of cream sauce to the desired
thickness is reached.
Put the almond flakes in a dry pan and roast
them until they are lightly browned.
pear belle Hélène
sweet white wine
vanilla sugar
cloves
cinnamon stick
almond flakes
icing sugar
The pears: peel the pears but don’t remove
the stalks. Take a small high cooking pot and
put the pears into it, accompanied by a quarter
of a bottle of Poire Williams, sweet white wine,
vanilla sugar, a few cloves and a cinnamon
stick. Let this simmer covered for half an hour
on low heat and check regularly with a skewer
if the pears are ready cooked.
Sprinkle the dinner plate sloppy with icing
sugar and sprinkle haphazardly toasted
almond flakes over it. Dip the pear until
halfway into the chocolate. Pour a nice round
circle chocolate sauce in the middle of the
dinner plate.
Put a pear along one side of the circle and a
scoop of vanilla ice cream on the other side.
