For me, the best part of French Cuisine is the desserts and I would like to share the recipe of Poire Belle Helene which was invented by Auguste Escoffier. He is considered as the founder of modern French cuisine and he is inspired by the beautiful Helene of the operetta “La belle Hélène”.
This summer, I will share the recipe of Pêche Melba, which is another wonderful contribution of Escoffier to the culinary world.
-6 pears ( For this recipe, I prefer the hard ones because the tender ones will not result in the desired texture)
-1 lt water
-1,5 cups rapadura or brown sugar
-1 stick cinnamon
– Zest of ½ orange
– Fresh ginger (Slice a walnut sized ginger)
– 2 star anise
– Whipped cream
– ½ almond flakes
-100 gr dark chocolate
– 50 ml double cream
– Place all ingredients of syrup into a saucepan. Bring to boil and let simmer 30 minutes. Immerse peeled, bottoms trimmed and cored pears into the hot syrup. Cook for 15-30 minutes (Cooking time may differ according to size and type of pears. The desired texture is aldente, cook them accordingly)
-Chill the syrup and pears together for minimum 5-6 hours. Then, drain pears over paper towels. The syrup can be reused for various sauces. Also we will use some syrup for the chocolate sauce.)
– Pipe our whipped cream inside the pears.
– Brown the flaked almonds.
– Place heavy cream into a saucepan. Add 2-3 table spoon syrup that you had prepared. Heat it.
-Melt the chocolate with “bain marie” technique. Add the heated cream and stir it well.
-To serve, Brush out some warm chocolate sauce on the plate. Place a stuffed pear in the center, pour warm chocolate sauce over it. Garnish with whipped cream and almond flakes.