pear Helene
Pear Helene ( French Poire belle Hélène ) is a dessert of classic French haute cuisine . In the original recipe, fresh, peeled pears are poached in sugar syrup , then served on vanilla ice cream after cooling and sprinkled with candied violets . A hot chocolate sauce is served separately.
The dessert was created by Auguste Escoffier around 1870 when Jacques Offenbach's operetta The Beautiful Helena was being performed in Paris .
Today, Helene pear is usually simply a boiled-down or canned pear that is poured over with cold or warm chocolate sauce.
Loriot set a cinematic monument to the pear Helene in his feature film Pappa ante portas (1991), in which pear Helene causes several arguments between the protagonist and other characters about the correct recipe.
literature
- James Winter: How Helene got the pear: 50 classic recipes and their story. Callwey Verlag, 2013, ISBN 978-3766720412 .
Individual evidence
- ↑ Gisela Reiners: Once upon a time Helene pear. World on Sunday, September 21, 2008
- ↑ Michael Utz: Sprachbar - Kulturspeisen. Deutsche Welle, October 10, 2007