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Belle Hélène Pear Pie https://www.metro.ca/userfiles/image/recipes/tarte-poires-belle-helene-4899.jpg PT15M PT50M PT1H05M
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.
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1 can half pears 1 cup (250 mL) 35% cream 3 egg yolks 1/3 cup (80 mL) sugar a few drops of vanilla extract 1/4 cup (60 mL) dried cranberries 3 oz (100 g) black chocolate or substitute with fondue chocolate 1 chocolate pie crust
Belle Hélène Pear Pie

Belle Hélène Pear Pie

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME

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Ingredients

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  • 1 can
    half pears
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    $2.49 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 5.49/kg


  • 1 cup
    (250 mL)
    35% cream
  • 3
    egg yolks
  • 1/3 cup
    (80 mL)
    sugar

  • a few drops of vanilla extract
  • 1/4 cup
    (60 mL)
    dried cranberries
  • 3 oz
    (100 g)
    black chocolate or substitute with fondue chocolate
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    NESTLÉ CHOCOLATE BAG

    NESTLÉ CHOCOLATE BAG

    2 for $8.00

    SELECTED SIZES SELECTED VARIETIES, OR 4.99 EA.


  • 1
    chocolate pie crust
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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.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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