Poire belle Hélène
 | |
| Alternative names | Birne Helene |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Created by | Auguste Escoffier |
| Serving temperature | Contrasting (hot pears, cold ice cream) |
| Main ingredients | Pear and ice cream |
Poire belle Hélène (pronounced sugar syrup and served with vanilla ice cream and chocolate syrup. It was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.[1] Simpler versions replace poached pears with canned pears and sliced almonds.
Popular culture
In the film Loriot, the main character and his wife keep arguing about the ingredients of a genuine Poire belle Hélène.
References
- ISBN 2-84416-404-8
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