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Poached Pear “Belle Helene” – Vanilla-Poached Pears with Chocolate Sauce ctm magazine

Learn how to make a Poached Pear “Belle Helene” Recipe! Go to http://foodwishes.blogspot.com/2015/09/poached-pears-belle-helene-why.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Vanilla-Poached Pears with Chocolate Sauce!



  • Alpha on April 11, 2020

    Everything was fine but not his voice 😞😐

  • F Dowd on April 12, 2020

    Just made this recipe. My guests loved it. Although the coco powder irritated peoples throats.

  • Jaymes Guy on April 15, 2020

    Is there such a thing as a taste bud boner? Because I think I have one right now! If only I possessed the skills to make this!

  • Aleksije Vujovic on July 8, 2020

    You are the boss of your boss?

  • seattlegrrlie on July 10, 2020

    I laughed so hard at "a little touch of sugar" that my cat looked at me like I'd lost my mind

  • Moody Kitchen on July 28, 2020

    How long can they last in the fridge while they’re submerged in the syrup?

  • dbzcupcake on July 31, 2020

    what if I want to make 10 for a party? 🤔

  • David Patterson on September 22, 2020

    What did he do either poaching liquid?! He said save it for holiday gift then never said what to do with it. Please help me understand and thank you!!

  • Ashwini T Guptha on September 27, 2020

    Thank you sir for the awesome and easy recipe for us.. Totally loved it.

  • Shruti Vashishth on October 17, 2020

    Chef, you're soo cute

  • Matt Drayer on October 22, 2020

    You sound like gay William Shatner

  • tbirdlew on October 23, 2020

    A scant three cups of sugar…

  • Kim Sim on November 4, 2020

    Heck! Yeah! Yumble

  • Clyde Blair on November 12, 2020

    I work with produce, don"t sweat it.

  • Elphin D. Blackforrest on December 14, 2020

    Most of the comments are 5 years old, with a couple 2 months old So perhaps there as been an update. One commenter used plum wine to avoid adding sugar. Has anyone tried cider Instead of water? Would that necesitate reducing the sugar content=

  • Brian MacHarg on December 14, 2020

    Wondering what to do with the delicious leftover syrup? Try this simple raisin-cardamom cake at the link below by my favorite online Afghani chef and soak finished squares in the great pear-vanilla leftover goodness. You won't be disappointed. https://www.youtube.com/watch?v=AvPb2_IH-jE

  • Ender Ragnarok on December 27, 2020

    Has anyone tried this recipe using Anjou pears? If so, did it require a longer cooking time?

  • no on January 27, 2021

    i don't sub and won't be a member, since you are politically meak and will never be shadowbanned. youtube will keep on pushing your freak intonation on me and i will give in to the sensation of the freak show that is your language flow.

  • Neoptolemus on February 17, 2021

    Belle Helen (beautiful Helen), the wife of Agamemnon who Paris stole in Troy and the war started

  • Very Important Person on February 21, 2021

    I want to see this with some gold leaf added at the top of the pear. Maybe start the chocolate coating just a bit lower down on the fruit, so that the translucent pear skin will still be visible below the gold. Although I don't know if gold leaf works on chilled desserts.

  • Homo Mythologicus on March 3, 2021

    ı am cooking poached pear now

  • d boots on March 27, 2021

    thank you will give it a bash

  • Scott on May 11, 2021

    You may be a Chef but you could easily moonlight as a professional comedian – you never fail to disappoint with clever hilarity throughout every video 'I have experience, also known as old age',

  • Lawrence Taylor on May 29, 2021

    For some reason I went out for a hair cut as I listened to Chef John talking about operas.

  • Aaron Brown on August 10, 2021

    Always dip your ice cream scoop in warm water before you use it, that way the ice cream will release easily, old Baskin Robbins trick 😉

  • T Dawg on August 30, 2021

    too long of a video! go check out maangchi's steamed pear! Baesuk

  • SIL on August 31, 2021

    Good and easy to learn as good as usual 👍

  • Nancy Disney on October 6, 2021

    I think we should name an opera after Chef John.
    AND a food or two… such as "pears chef john."

  • Michael Barket on October 21, 2021

    “But, thankfully, I have a lot of experience. Also known as old age.” LOL 😂🤣

  • Lesli Barker on October 23, 2021

    I felt like I was watching an awesome romantic comedy/culinary art class. "When Harry Met Sally" meets Le Cordon Bleu. Love it!

  • E on November 2, 2021

    Dear John:
    I would like to make them for Christmas.
    Can I use unpeeled red pears?
    Thank you for sharing.

    P.S.: Last year I made Whole Clementines
    Confit (served with vanilla ice cream).
    It was beautiful and delicious!

  • Messrs Anderson & Co on November 23, 2021

    Coocnut ice cream might work too!

  • Kees Van Es on December 21, 2021

    Make sure to use biological lemons, as normal lemons are treated with chemicals to preserve them and protect them against mound, and waxed to make them look nice and shiny.

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