Newly invented poire belle helene – and if the word existed we say poire “beller” helene, as in more beautiful, but of course the recipe is in fact poires belle Margot with many spices and a soupcon of chocolate in a moreish pudding, add some cream or icecream and let yourself be transported to planet Margot – where the food is divine, the company is relaxing and somebody else in that kitchen pampering you. Congrats Margot.
By this stage of the Dinner Party you should be feeling totally relaxed, especially in the knowledge that your beautiful little desserts have been totally prepped and are almost ready to go. So sit back, enjoy the flowing conversation, have another sip of that gorgeous wine… the oven will do the rest of the work for you.
Poaching pears is such a lovely way of celebrating this seasonal winter fruit. The spices I’ve used in the poaching syrup are some of my personal favourites… though feel free to adapt as you wish. Cardamom, cloves, allspice, ginger and citrus peel all go wonderfully too. With a dollop of cream or ice cream, poached pears can be a delicious dessert in their own right, but by taking them that one step further by surrounding them in a rich dark chocolate pudding, it lifts them to new heights.
We truly hope you’ve enjoyed…
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