Poire belle Hélène was created by Auguste Escoffier and named after the operetta La belle Helene which premiered in Paris in 1864.
A gorgeous sounding name and a super simple dessert, which can be prepared in advanced and then whipped together in an instant.
Poire belle Hélène: Poached Pear with Chocolate Sauce
- Yield: 6 servings 1x
Description
Simply spiced, poached pears have an elegant name, a rich chocolate sauce, and a simple preparation for a superb dessert.
Ingredients
- 6 pears, peeled, with stems left in tact
- 50.7 ounces (6.25 cups) of water
- 1 cinnamon stick, broken
- Peel of a lemon
- 1 vanilla bean pod, seeds scraped into recipe
- 1/4 cup rice malt syrup
Chocolate Sauce
- 200 grams (7 ounces) dark chocolate, chopped
- 2 cups of heavy cream, plus extra for serving if desired.
Instructions
- In a large heavy pot over high heat, pour in water, cinnamon, lemon rind, vanilla pod and seeds, and rice malt syrup and bring to a boil.
- Reduce to a low heat and add your peeled pears. If the pears are above the water, place a peice of parchment paper on top to push them under. Place a lid on pan and simmer for 2 hours.
Chocolate Sauce
- Place chopped chocolate in a large bowl and set aside.
- In a small heavy saucepan, bring the cream to a simmer and then pour over chocolate pieces.
- Let sit for 5 minutes before stirring together. Refrigerate until cool.
To Serve
- Pour chocolate sauce over pear and serve with whipped cream if desired.
- Category: Dessert
Frequently Asked Questions
What type of pears are best for poaching in Poire belle Hélène?
Bosc or Anjou pears are ideal for poaching as they hold their shape well and have a great texture.
How long should I poach the pears to ensure they are tender?
Poach the pears for about 15-20 minutes, or until they are easily pierced with a fork but still firm.
Can I use store-bought chocolate sauce instead of making it from scratch?
Yes, you can use store-bought chocolate sauce, but making your own with high-quality chocolate will enhance the overall flavor of the dessert.
