Poached pear belle helene with rose

45 min Serves 8 persons
 

You will need

  • For the poached pears Belle Helene: 4 pears Conference
, 200g of sugar
, 1L of water
, 1 vanilla bean
, 3 tablespoons of rose syrup
, 8 green cardamom seeds
, Slivered almonds/Pistachios for decoration
, 1 lime (juice for the pears and zest for the whipped cream)
, Dried roses for decoration
, Unipâtis Ready-made and shiny chocolate sauce
  • For the rose whipped cream: 20cl 35% full cream liquid cream
, 60g of sugar
, 2 tablespoons rose syrup
. NB: The lemon peel originally intended for pears.
The "Rondeur Noire" chocolate sauce is a coating sauce that does not drip, break, tarnish or whiten and stays shiny as a topping. For the Pear Belle Helene, this sauce was ideal with its "shiny" side.

1 The Poached pears Belle Helene

In a saucepan, bring the water, sugar, split vanilla bean, a dash of lemon juice, cardamom seeds and rose syrup to a boil for 10min.

Peel the pears, sprinkle with lemon juice so that they do not blacken while waiting for the syrup to be ready.

Gently dip the pears into the syrup and leave to cook for about 30 minutes.

Prick the pears with a knife to check if they are cooked and remove them with kitchen tongs.

With the pears ready, cut the base so that they stand on a plate and prepare some chocolate sauce in a bowl.

Melt in the microwave as indicated on the can until the mixture is shiny and fluid, stirring well.

2 The rose whipped cream

Place the ingredients in the refrigerator before making the whipped cream. The cream must be very fresh to be able to whip it well.

Pour the cream, sugar, rose syrup and lemon zest into the bowl of a food processor, whisk with a whisk until it rises. Be careful not to let the cream turn into butter very quickly. Once the cream has thickened, switch off the food processor and check that it forms a beak on the whisk, it must be held. Put it in a shower bag with a fluted nozzle.

3 The dressage

Arrange four plates as shown in the photo, putting a dot of chocolate sauce in the centre of the plate to fix each pear previously cut at the base. Pour a little chocolate sauce, make dots of whipped cream, sprinkle with almonds and pistachios as well as dried roses. Add a dash of rose syrup for colour and a small edible flower if possible for decoration.

The dressage is detailed in the attached pdf document:

Download the recipe

Assembly