Pears Belle Helene

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  • for the pears:
  • 6 large firm pears
  • 200 g caster sugar
  • 1 large glass of white wine
  • 0.50 orange (cut into wedges)
  • 0.50 lemon (cut into wedges)
  • 600 ml water
  • for the chocolate sauce:
  • 110 g dark chocolate
  • 250 ml pouring cream
  • for the chocolate brownie:
  • 225 g butter
  • 150 g dark chocolate
  • 200 g plain flour
  • 1 tsp baking powder
  • 75 g chopped hazelnuts
  • 4 large eggs
  • 200 g caster sugar


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Melt chocolate and butter together.
  3. Mix eggs and sugar until they reach the ribbon stage (sabayon).
  4. Fold in the dark chocolate and butter mixture.
  5. Fold in the plain flour, baking powder and chopped hazelnuts.
  6. Pour into prepared tin and bake for 35 minutes approximately until mixture is set to the touch.
  7. Allow the brownie to cool and then cut into the same size as the chocolate discs.
  8. It should be quite thin.
  9. Peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits them comfortably and add the lemon, orange, sugar and wine.
  10. Add a little water if the pears are not completely covered in liquid and bring to a simmer, then cook for 40-45 minutes until completely tender.
  11. Remove from the heat and leave to cool in the liquid for at least 2 hours or the next day is best to allow the flavours to infuse.


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