<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Bergholts opskrifter &#187; august escoffier</title>
	<atom:link href="http://bergholt.net/gastronomi/category/august-escoffier/feed" rel="self" type="application/rss+xml" />
	<link>http://bergholt.net/gastronomi</link>
	<description>-- om opskrifter, gastronomi &#38; vin</description>
	<lastBuildDate>Thu, 10 May 2012 10:21:58 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Pære Belle-Hélène &#8212; rødvinskogte pærer med hasselnød &amp; chokoladesauce</title>
		<link>http://bergholt.net/gastronomi/p%c3%a6re-belle-helene-r%c3%b8dvinspocherede-p%c3%a6rer-med-hasseln%c3%b8d-chokoladesauce</link>
		<comments>http://bergholt.net/gastronomi/p%c3%a6re-belle-helene-r%c3%b8dvinspocherede-p%c3%a6rer-med-hasseln%c3%b8d-chokoladesauce#comments</comments>
		<pubDate>Wed, 28 Oct 2009 19:31:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[august escoffier]]></category>
		<category><![CDATA[chokoladesauce]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[escoffier]]></category>
		<category><![CDATA[krokant]]></category>
		<category><![CDATA[opskrift med pærer]]></category>
		<category><![CDATA[pocheret pære]]></category>
		<category><![CDATA[pochering]]></category>
		<category><![CDATA[pære]]></category>
		<category><![CDATA[pære belle helene]]></category>
		<category><![CDATA[pæreglace]]></category>
		<category><![CDATA[pærer belle helene]]></category>
		<category><![CDATA[rødvinskogte pære]]></category>
		<category><![CDATA[tahitivanilje]]></category>
		<category><![CDATA[vanilje]]></category>

		<guid isPermaLink="false">http://bergholt.net/gastronomi/?p=964</guid>
		<description><![CDATA[- variation de poire Belle-Hélène Auguste Escoffier, den store franske kok &#38; kogebogsforfatter, skabte omkring 1870 pæredesserten Poire Belle-Hélène som en hyldest til Offenbachs operetta &#8211; La Belle-Hélène. Den oprindelige opskrift byder på pære pocheret i sirup, vaniljeis, chokoladesauce &#38; &#8230; <a href="http://bergholt.net/gastronomi/p%c3%a6re-belle-helene-r%c3%b8dvinspocherede-p%c3%a6rer-med-hasseln%c3%b8d-chokoladesauce">Continue reading <span class="meta-nav">&#8594;</span></a><p><a href="http://bergholt.net/gastronomi/p%c3%a6re-belle-helene-r%c3%b8dvinspocherede-p%c3%a6rer-med-hasseln%c3%b8d-chokoladesauce">Pære Belle-Hélène &#8212; rødvinskogte pærer med hasselnød &#038; chokoladesauce</a> is a post from: <a href="http://bergholt.net/gastronomi">Bergholts opskrifter</a></p>
]]></description>
		<wfw:commentRss>http://bergholt.net/gastronomi/p%c3%a6re-belle-helene-r%c3%b8dvinspocherede-p%c3%a6rer-med-hasseln%c3%b8d-chokoladesauce/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>

