Name: Poire Belle-Hélène
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 200 ml heavy cream - sweetened with e.g. powdered sugar; 1 liter water; 200 gram sugar; handful of almond shavings; 150 gram dark chocolate; 6 ripe pears, e.g. Williams; 1 lemon; 6 scoops of vanilla ice cream

What is 'two-finger' and 'three-finger' poi?

Can I use other part of the taro plant for poi?

Poire Belle-Hélène is a classic French dessert. Pears with warm chocolate sauce, whipped cream and almond shavings is a favorite to many.

Milk

Tree Nuts

Vegetarian

Creams & Creamers

milliliter

heavy cream

Water

water

Sugars & Sweeteners

gram

sugar

Nuts Seeds & Mixes

almonds

Chocolate Candy

dark chocolate

Fresh Fruit

pear

lemon

Frozen Dessert

vanilla ice cream

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Vitamin B6

Vitamins

Alpha-carotene

Vitamin A

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

This French style pea dish is a delicious and versatile side.

Petits pois a la francaise

Elevate your traditional French dish with this delectable Petits Pois à la Française recipe, combining crisp green peas and savory herbs for a delicious side or main dish.

Petits pois à la Française

This Chicken and Lentil Curry is zero Smart Point on the myWW Weight Watchers Freestyle, Blue and Purple plan. It is 5 SmartPoints on the my WW Green plan, An easy to make, freezer friendly curry making it an ideal Weight Watcher dinner recipe.

Zero Point Curry

I first had a version of this dish on the big Island of Hawaii where it was made with ono and mahi-mahi. I loved it so much I wrote down the ingredients on a napkin so I would not forget the basic technique. A bit different from ceviche, the lime is only allowed to quickly penetrate the fish instead of cooking it. Dayboat scallops, ones not treated with chemicals, can actually be found in my local market! The additions of ginger and toasted nori are my touches. Sea vegetables are a thriving business on the Mendocino coast. The coconut technique is from Mark Bittman; so easy and money-saving. Poisson Cru is meant to be eaten right away; hence I made the recipe for just two. I believe the ingredients could be scaled up proportionally.

Day Boat Scallops "Poisson Cru" Style with Pickled Ginger and Toasted Nori

Broyé du Poitou  recipe for #BakingBloggers: Baking of France! This shortbread/cake only uses a handful of ingredients and is traditionally served by punching the center to break it into pieces.

Broyé du Poitou 

Enjoy a delicious twist on a classic fairytale treat with this recipe for Snow White's Poison Apples - a sweet and tart apple recipe featuring a gooey caramel center.

Snow White's Poison Apples

This dish is a homage to one of the staple dishes of Coté d’Ivoire - poisson attiéké - it’s savory, tangy, spicy, and delicious. Brought to you by one of our very own share members!

Poisson a la Abidjanaise

Made with leeks, bacon and Gruyère, this luscious Flamiche aux Poireaux  is perfect for an elegant brunch or a light dinner.

Flamiche aux Poireaux

Poire Belle-Hélène

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