📝 About This Recipe
Created in 1864 by the legendary Auguste Escoffier and named after the operetta 'La Belle Hélène', this classic French dessert is the epitome of nineteenth-century elegance. Firm, fragrant pears are gently poached in a vanilla-infused syrup until translucent, then served over cool vanilla bean ice cream and draped in a rich, warm dark chocolate ganache. It is a masterful study in contrasts: hot and cold, fruit and cocoa, simplicity and sophistication.
🥗 Ingredients
The Pears & Poaching Liquid
- 4 pieces Bosc or Anjou Pears (ripe but firm, stems intact)
- 4 cups Water
- 1.5 cups Granulated Sugar
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
- 1 Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon Stick (optional, for depth)
The Chocolate Sauce
- 150 grams Dark Chocolate (at least 60% cocoa, finely chopped)
- 1/2 cup Heavy Cream
- 1 tablespoon Unsalted Butter (cold, for glossiness)
- 1 pinch Sea Salt (to balance the sweetness)
Assembly & Garnish
- 1 pint Vanilla Bean Ice Cream (high quality)
- 1/4 cup Sliced Almonds (lightly toasted)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large saucepan or Dutch oven, combine the water, sugar, lemon juice, vanilla bean (seeds and pod), and cinnamon stick. Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
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2
While the syrup simmers, peel the pears carefully using a vegetable peeler, moving from top to bottom to create a smooth, rounded surface. Keep the stems attached for a professional look.
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3
Slice a small sliver off the bottom of each pear so they can stand upright during the final presentation.
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4
Using a melon baller or a small spoon, gently remove the core from the bottom of each pear, being careful not to puncture the sides.
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5
Submerge the pears into the simmering poaching liquid. If they float, place a round of parchment paper (a cartouche) or a small heat-proof plate on top of them to keep them fully submerged.
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6
Lower the heat to a very gentle simmer. Cook the pears for 15-25 minutes, depending on their ripeness. Test for doneness by piercing the thickest part with a paring knife; it should slide in with no resistance.
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7
Once tender, remove the pan from the heat. Allow the pears to cool completely in the poaching liquid; this ensures they stay juicy and absorb the maximum vanilla flavor.
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8
While the pears cool, prepare the chocolate sauce. Place the chopped dark chocolate in a heat-proof glass bowl.
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9
In a small saucepan, bring the heavy cream to a bare simmer (do not let it boil vigorously). Pour the hot cream over the chocolate.
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10
Let the cream and chocolate sit undisturbed for 2 minutes, then whisk gently starting from the center until a glossy, smooth ganache forms.
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11
Whisk in the cold butter and a pinch of salt until the sauce is brilliantly shiny. Keep warm.
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12
To serve, place two generous scoops of vanilla ice cream in the bottom of a chilled glass bowl or dessert plate.
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13
Remove a pear from the syrup and pat the bottom dry with a paper towel. Place the pear upright on top of or next to the ice cream.
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14
Generously drizzle the warm chocolate sauce over the top of the pear, allowing it to cascade down the sides onto the ice cream.
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15
Scatter the toasted sliced almonds over the dish and garnish with a sprig of fresh mint. Serve immediately while the sauce is still warm.
💡 Chef's Tips
Choose pears that are just barely ripe; overripe pears will turn to mush during the poaching process. Save the leftover poaching liquid! It can be boiled down into a thick syrup for cocktails or used to poach more fruit later. For an extra smooth chocolate sauce, ensure your chocolate is chopped very finely so it melts evenly without graininess. Toasting the almonds is a must; it adds a crucial nutty depth and crunch that balances the soft texture of the fruit. If you are short on time, you can poach the pears up to two days in advance and keep them chilled in their syrup.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the honeyed notes of the pear. A small glass of Poire Williams (pear brandy) served on the side offers a sophisticated adult twist. Serve with crisp butter cookies or shortbread on the side for extra texture. For a holiday variation, add a splash of red wine to the poaching liquid for a stunning ruby-colored pear. If serving at a dinner party, present the pears in individual crystal coupes for a vintage aesthetic.