Poires Belle Helene

Recipe by Head Chef of Bistro Mosman, Jon Trouillet.

Chasseur Round Casserole in Cherry Blossom

Ingredients

  • 4 pears
  • 100g sugar
  • 500ml water
  • 1 star anise
  • 1 cinnamon stick
  • 100ml cream
  • 1/2 vanilla pod, scraped
  • 100g dark chocolate
  • Vanilla ice cream
  • 50g toasted almond flakes

Method

Peel the pears, cut them in half and remove the seeds.

In a Chasseur Low Round Casserole, place the sugar, water, scraped vanilla pod and spices. Bring to the boil and place the pears flat side down around the dish. Cook for 20 minutes or until soft. Set aside to cool.

For the chocolate sauce; bring the cream to a boil in a saucepan and add the vanilla seeds and chocolate. Mix until melted, reserve.

To serve, place 2 scoops of vanilla ice cream in a bowl with half a poached pear and cover with the warm chocolate sauce. Finish with the toasted almonds.


Jon Trouillet made his Poires Belle Helene in the Peter’s Of Kensington kitchen on Saturday 8th June using the beautiful new Peppermint range from Chasseur. Learn more about cooking with cast iron here.

Recipe by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s