Abuelita Poire Belle Helene

Abuelita Poire Belle Helene
Makes:
8
Prep Time:
10
minutes
Total Time:
35
minutes
3
Pears simmer comfortably in a dry red wine, sugar and cinnamon flavor bath until tender, and then are plated in a delicious chocolate sauce. This Abuelita Poire Belle Helene recipe was inspired by a 19th century French recipe named after an opera. The name means Beautiful Helene Pears. Traditionally it is served with candied violets or sliced almonds but you can use your imagination and garnish with your choice of toppings, if desired. This recipe may be served warm or cold.

In this recipe:

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Ingredients:

  • 8 firm pears
  • 1 bottle (750 mL) dry red wine
  • 1 cup water
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Directions:

PEEL pears carefully, leaving stems intact. Cut a thin slice off bottoms of pears so they stand upright. Place in large stockpot. Add wine, water, sugar and cinnamon stick to stockpot.

HEAT mixture to boiling; cover. Reduce heat to low. Cook, basting occasionally, for 20 to 25 minutes or until pears are tender. Remove pears from liquid.

PLACE Abuelita and evaporated milk in small saucepan. Cook over medium heat, stirring frequently, until mixture boils. Boil, stirring constantly, for 1 minute or until texture is smooth. Divide sauce among 8 plates; place pear in center of each plate. Serve warm or cold.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Abuelita Poire Belle Helene

    Ingredients

    • 8 firm pears
    • 1 bottle (750 mL) dry red wine
    • 1 cup water
    • 1 cup granulated sugar
    • 1 cinnamon stick
    • 3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
    • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

     

    Directions

    PEEL pears carefully, leaving stems intact. Cut a thin slice off bottoms of pears so they stand upright. Place in large stockpot. Add wine, water, sugar and cinnamon stick to stockpot.

    HEAT mixture to boiling; cover. Reduce heat to low. Cook, basting occasionally, for 20 to 25 minutes or until pears are tender. Remove pears from liquid.

    PLACE Abuelita and evaporated milk in small saucepan. Cook over medium heat, stirring frequently, until mixture boils. Boil, stirring constantly, for 1 minute or until texture is smooth. Divide sauce among 8 plates; place pear in center of each plate. Serve warm or cold.

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