Poires Hélène (Pears with Vanilla Ice and Hot Chocolate Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Vanilla syrup
- Glace à la Vanille
- Pralined violets
- Chocolate sauce
Instructions
- Poach the pears in a vanilla syrup and let them cool.
- At serving, arrange them in a timbale on a layer of glace à la vanille strewn with pralined violets.
- Serve a hot Chocolate sauce separately.