Month: September 2025

Pears Belle Helene

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Autumn is the best time for most pears and I love them.  But they can be spiteful little sh*ts, staying like granite for weeks before turning into mush in about 20 minutes.

This classic  french recipe is perfect if you have really hard pears and can’t be bothered waiting on them softening.  I mean, soft poached pears, vanilla  ice cream and hot chocolate sauce, OMG Yum.

It’s also a great dessert if you’re cooking for people, as you can poach the pears the day before and then just add a scoop of shop bought vanilla ice cream and it takes 2 minutes to make a super simple chocolate sauce. 

It’s the ideal dessert if you’re making a heavy main course as it’s pretty light but still tastes indulgent.  If you’re catering for anyone who needs a gluten free dessert this is a great go to (just check the ingredients on the ice cream when you’re buying it).

Serves 4

(for the poached pears)

4 Pears (variety isn’t important as long as they’re not soft)

125 Grams Sugar (you can add more sugar if you like to the poaching liquid, but I prefer desserts that aren’t super sweet)

1 Tsp Vanilla extract (optional)

750 Mil Water

For the chocolate sauce

150 Grams Dark chocolate

150  Mil Double cream

4 Scoops of vanilla ice cream

50 Grams Toasted almonds (optional)

Method

  • Add the sugar, water, and vanilla extract to a pot and heat until the sugar has dissolved into the water
  • Peel the pears (leave the stem on if possible), and try to remove the bottom spiky bit and some of the core of the pear, don’t scoop out too much or the pear might fall apart once poached
  • Add the pears to the poaching liquid and simmer on a low heat for about 15-20 minutes depending on how big or firm the ears are.  I top this with some scrunched up grease proof paper that sits directly if the pears and poaching liquid.  This isn’t essential but it helps stop too much evaporation and keepy things in place. 
  • Test the pears with a fork to make sure they are soft and lift them out onto a plate with a slotted spoon and allow to cool.  If you’re making them to eat the next day, then chill in the refrigerator
  • When you’re ready to serve transfer the pears to individual bowls or plates.
  • Break your chocolate into small pieces and put in a microwave safe dish.  Heat the chocolate for 30 seconds at a time (stirring each time) in the microwave to make sure it melts but doesn’t burn. 
  • When the chocolate is melted whisk in the double cream until you get a glossy creamy chocolate sauce.  If I’m being fancy I like to pour it into little jugs so people can pour it over themselves, otherwise just spoon it over
  • Add a scoop of ice-cream onto the plate with the poached pear and then spoon over the chocolate sauce and sprinkle with toasted almonds (if you’re eating this on your own or with a trusted loved one, there is no judgement here if you want to lick the plate, and you will)

Palma de Mallorca

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With the summer ending I decided to throw caution and all fiscal responsibility to the wind and slip in a quick 48 hour visit to Palma.

The only thing disappointing about it was that I couldn’t stay longer. The climate was perfect, hot at the start of September, but with a nice sea breeze coming from the beautiful but quite bougie marina.

The old town has some spectacular honey coloured sandstone buildings, the most impressive of which is the cathedral. (Quick traveler tip, check opening times as the latest entry on the Saturday afternoon we visited was 2.30pm). You can also buy tickets online to avoid the queue at busy times. The ticket also gives access to the bishop’s house beside the cathedral.

Why not squeeze in a little bit of culture, you can visit several Joan Miro exhibitions, he lived in Palma for several decades. I visited one the free exhibitions of sculptures (all the signs up saying don’t touch the sculptures just triggered my impulse control issues and made me want to do it more). The building itself was like a work of art. Situated in shaded square, lined with bars/restaurant were you can enjoy a glass of wine and some tapas. It was a very pleasant way to slip from afternoon to evening.

Palma is more of a working town than resort and you’ll see fewer tourists than in resorts along the coast, but English is widely spoken, which was useful as my rudimentary Spanish escaped me whenever anyone asked me a question.

Traditional Mallorcan food is hearty and they are very fond of meat and of different pastries, the most recognisable is the Mallorcan ensaimada. This is a super light spiral of pastry topped with icing sugar and can also come filled. A word of warning if you’re vegetarian, most pastries are made with pig lard, so it might be worth checking before you buy.

Good food and drink are easy to find, although prices are probably on a par with the UK. Its definitely more expensive than mainland Spain, but most islands are a bit more expensive due to the cost of having to import everything. Palma has a high-end feel. If you look at the price of real estate in the town, you’ll see why.

Local rabbit with a delicious but super pungent garlic and herb sauce.

After a glowing recommendation from a work mate we took a cute little wooden train to the town of Soller https://trendesoller.com/eng/whattosee/soller

The train journey takes about an hour from Palma to Soller. It takes you overland past lemon and olive groves. The return fare costs 40 Euro. Soller is very quaint with a laid back Boho vibe with lots of cool artisan shops and surrounded by lovely countryside.

From the town square you can take a wooden tram out to Port de Soller which takes about 20 minutes. This is a gorgeous crescent shaped bay with a light house, marina and plenty of places to eat, drink and shoP. There is a good beach where you can hire a spot under thatched parasols with 2 sun loungers for about 18 Euro. Unfortunately I had a brain fart that day and didn’t charge my phone enough, so can’t post photos, but check the link attached and the pictures they use are accurate. I would definitely visit both Palma and Soller again and allow more time to enjoy them properly.