Poire belle Hélène on the BBQ

Looking for a simple dessert that will impress your guests? Then this dessert on the barbecue is certainly something for you! The ‘poire belle Hélène’ is a French classic among desserts and consists of poached pears in sugar syrup topped with hot chocolate sauce. Is your mouth watering already? Let's Barbecook & chill!

Poire belle Hélène on the BBQ

Why the name 'poire belle Hélène'?

‘Poire belle Hélène’ is a very specific name for a dessert, isn't it? We briefly sketch the background of this delicious dessert. Hélène refers to a certain Helena of Troy. Helena was the daughter of the Greek supreme god Zeus and Leda and according to Greek mythology, she was the most beautiful woman on earth. So beautiful that the French named a dessert after her at the end of the 19th century. What an honor! 

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Preparation of poire belle Hélène on the BBQ

For the preparation of the dessert 'poire belle Hélène' on the BBQ we use the Barbecook Kamal.

Peel the pears with a peeler and cut them in two. Melt a knob of butter in Barbecook's stainless steel saucepot and, in the meantime, mix the cinnamon sugar and cane sugar. Brush the melted butter with a Barbecook marinade brush over the pears and roll them through the cinnamon mixture. To the remaining butter, add a dash of rum and 1 to 2 tablespoons of cane sugar.

Place the pears in Barbecook's cast iron grill pan and place centrally on the grill. Then close the lid. Thanks to the lid the pears are not only grilled directly but also indirectly. Let the pears grill for about 30 minutes. Brush the pears regularly with the butter and rum mixture. You can also use Barbecook's marinade injector. This will ensure that the flavour penetrates to the core of the preparation.

Meanwhile, whip the full cream and mix with the vanilla, zest of a washed lime and the powdered sugar. Keep the whipped cream in the fridge. Heat the cream in a pan and melt the dark chocolate in it. Add a knob of butter and mix into a smooth chocolate sauce.

Toast the hazelnuts and crumble the speculaas. To roast the nuts, you can use a Barbecook grill pan.

Remove the pears from the barbecue and serve the poire belle Hélène with a scoop of ice cream, the hot chocolate sauce and fresh whipped cream. Finish the poire belle Hélène with crumbled speculoos, roasted hazelnuts and lemon thyme.

Bon appetit!

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