Belle Hélène Pear Pie
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 5 min |
servings
| Category: | Desserts |
| Subcategory: | Pies |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 1 can of half pears*
- 1/4 cup (60 mL) dried cranberries
- 3 egg yolks*
- 1/3 cup (80 mL) sugar*
- 1 cup (250 mL) 35% cream
- A few drops of Irresistibles vanilla extract*
- Chocolate pie crust
- 100 g (3 oz) Irresistibles black chocolate* or substitute with fondue chocolate
Preparation
Drain the pears and slice lengthwise.
Set aside pear juice.
Cover the dried cranberries with the pear juice.
Heat until liquid is completely absorbed .
In a bowl, mix the eggs and the sugar well until the mixture whitens.
Heat the cream, add the eggs, the sugar and vanilla.
Place the cranberries in a chocolate pie crust. Place the pear slices, add the cream and egg mixture.
Preheat the oven to 350°F (180°C).
Place the pie in the centre of the oven and bake for 30 to 40 minutes or until the cream is firm.
At the end of the baking time, broil for approximately 1 minute until top is golden.
Cool in refrigerator.
Suggestion
Decorate by placing a few cranberries in the centre. Add the melted chocolate.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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