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
ingredients - info
pears
Poire Williams
dark chocolate
coffee
cream
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