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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]
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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
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The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once cooked, the pears would develop wrinkles, thus the name "old wife". [ 6 ] If the cooking did not result in the desired red color, cochineal was added and a tin spoon placed inside the jar.
Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus , meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a ...
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A well-made spoon sweet retains the original shape, color, aroma and taste of the fruit. In Syria, eggplant, unripe or green walnut and pumpkin jams are offered to guests, especially during winter. Spoon sweets are usually offered to guests served by the teaspoon in a small porcelain or crystal glass dish or bowl, with coffee or tea and cold ...
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