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Poire belle Hélène (pronounced [pwaʁ bɛl elɛn]) is a dessert made from pears poached in sugar syrup and served with vanilla ice cream and chocolate syrup.According to the traditional account, it was created around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. [1]
Pack flat in bags to coat the fruit in syrup. If using containers, leave room for headspace, and use a piece of crumbled parchment or wax paper to keep the pears submerged. Flash Freeze Method
The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5] Other variations include using dried fruit that have been soaked in water in which alcohol can be added, for example kirsch, rum or Frontignan. [8]
A fruit pie (or tart) in which the principal filling ingredient is blueberries. Blumpkin pie Serbia: Sweet A "blumpkin pie" (or "bloody pumpkin pie") is a pie with a filling made from a mixture of blood orange juice and zest, combined with the typical ingredients of pumpkin pie—canned pumpkin, eggs, sugar, cinnamon, nutmeg, and cloves.
Using a spatula, gently press the cake mix into the peaches to form solid layer and sprinkle with the rest of the cinnamon. Cut the stick of butter into several very thin slices and place evenly ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
To prepare the pears with red wine, a fruity wine (in this case, Beaujolais) should be used. The other ingredients are sugar or honey, cloves, peppercorn, a cinnamon stick, a vanilla pod and orange zest. The mixture is brought to the boil and drained, thus allowing the wine to be reduced. The dessert is served cold or lukewarm. [8
This is a list of dessert sauces. A dessert sauce is a sauce that serves to add flavor, moisture, texture and color to desserts . [ 1 ] Dessert sauces may be cooked or uncooked.