Auguste Escoffier, den store franske kok & kogebogsforfatter, skabte omkring 1870 pæredesserten Poire Belle-Hélène som en hyldest til Offenbachs operetta – La Belle-Hélène. Den oprindelige opskrift byder på pære pocheret i sirup, vaniljeis, chokoladesauce & krystalliseret viol. I det danske køkken ses ofte købepærer, købevaniljeis & tynde skiver af mandler eller hasselnød. Hvis det skal […]
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