Belle Hélène pear is a classic French desert created in 1864 by Georges Aguste. It refers to the operetta « La Belle-Hélène » which was a hit that year. It's a poached pear with melted dark chocolate, sometimes served with ice cream.

Rather than paoching the pear in syrup, we opted for baking the fruit. Baking makes the natural sweetness of the fruit come out, and by omitting the syrup there is much less sugar in this version. We decided to add a little twist to it with some Power Granola Coconut & Cocoa. Because everything tastes better when crunchy, right?

Recipe for two:

In the classic recipe the pear is poached in a syrup, I personally decided to cook the entire pear in the oven at 180°. This way the pear juice is concentrated and it becomes so sweet you don't need to add any other sugar at all.

1. Preheat the oven at 180°

2. Peel one ripe pear per person

3. Bake the pears for 40 min

4. Melt 40g of dark chocolate in a double boiler

5. Take the pears out of the oven and cover them with the melted chocolate

6. Sprinkle the pears with Power Granola Coconut & Cocoa

Optional: Can be served with a scoop of vanila ice.

Bon appétit!