Poire belle Hélène: Poached Pear with Chocolate Sauce

Simply spiced, poached pears have an elegant name, a rich chocolate sauce, and a simple preparation for a superb dessert.
By Leigh R Chomp

Poire belle Hélène: Poached Pear with Chocolate Sauce

Poire belle Hélène was created by Auguste Escoffier and named after the operetta La belle Helene which premiered in Paris in 1864.

Poire belle Hélène: Poached Pear with Chocolate Sauce

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

Poire belle Hélène: Poached Pear with Chocolate Sauce
 
Simply spiced, poached pears have an elegant name, a rich chocolate sauce, and a simple preparation for a superb dessert.
Author:
Recipe Type: Dessert
Serves: 6 servings
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
  • ¼ 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
  1. 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.
  2. 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
  1. Place chopped chocolate in a large bowl and set aside.
  2. In a small heavy saucepan, bring the cream to a simmer and then pour over chocolate pieces.
  3. Let sit for 5 minutes before stirring together. Refrigerate until cool.
To Serve
  1. Pour chocolate sauce over pear and serve with whipped cream if desired.
 

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