📝 About This Recipe
Created in 1864 by the legendary Auguste Escoffier and named after Offenbach’s operetta 'La Belle Hélène,' this dessert is a masterpiece of French culinary history. It features tender, ivory-white pears poached in a fragrant vanilla bean syrup, served alongside cool vanilla bean ice cream and finished with a decadent pour of warm, bittersweet chocolate ganache. The contrast between the warm sauce and cold ice cream, paired with the delicate floral notes of the pear, creates a sophisticated sensory experience that remains a staple of Parisian brasseries.
🥗 Ingredients
The Poaching Liquid
- 4 cups Water
- 1 1/2 cups Granulated Sugar (Caster sugar also works well)
- 1/2 Lemon (Juice only, to prevent oxidation)
- 1 whole Vanilla Bean (Split lengthwise and seeds scraped)
- 1 whole Star Anise (Optional, for a subtle spicy depth)
The Fruit
- 4 pieces Bosc or Anjou Pears (Firm but ripe, with stems intact)
The Chocolate Sauce (Sauce Chocolat)
- 150 grams Dark Chocolate (70% cocoa solids, finely chopped)
- 1/2 cup Heavy Cream (Minimum 35% fat content)
- 1 tablespoon Unsalted Butter (Cold, for a glossy finish)
- 1 pinch Sea Salt (To balance the sweetness)
Assembly and Garnish
- 1 pint Vanilla Bean Ice Cream (High-quality or artisanal)
- 1/4 cup Sliced Almonds (Toasted until golden brown)
- 4 sprigs Fresh Mint (For a pop of color)
👨🍳 Instructions
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1
In a large, deep saucepan, combine the water, granulated sugar, lemon juice, the scraped vanilla seeds, and the pod itself. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
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2
While the syrup simmers, prepare the pears. Peel them carefully using a vegetable peeler, moving from top to bottom to maintain a smooth, elegant shape. Leave the stems attached for a classic presentation.
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3
Use a melon baller or a small paring knife to remove the core from the bottom of each pear, creating a small cavity while leaving the rest of the fruit intact.
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4
Gently lower the pears into the simmering syrup. If they are not fully submerged, place a piece of parchment paper (a 'cartouche') directly on the surface of the liquid to keep them down.
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5
Poach the pears for 15-25 minutes, depending on their ripeness. They are ready when a knife slides easily into the thickest part of the fruit without resistance.
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6
Once tender, remove the pan from the heat. Allow the pears to cool completely in their poaching liquid; this ensures they absorb the maximum vanilla flavor and stay moist.
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7
While the pears cool, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Set aside.
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8
Prepare the chocolate sauce: Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to a simmer (do not let it boil).
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9
Pour the hot cream over the chocolate. Let it sit for 2 minutes, then whisk gently from the center outward until a smooth, glossy ganache forms.
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10
Whisk in the cold butter and a pinch of salt. The butter adds a professional sheen and a silky mouthfeel to the sauce.
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11
To serve, place a generous scoop of vanilla ice cream in the center of a chilled dessert bowl or a wide-rimmed plate.
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12
Remove a pear from the syrup, pat the bottom dry with a paper towel, and stand it upright next to or slightly on top of the ice cream.
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13
Drizzle the warm chocolate sauce generously over the pear, allowing it to pool slightly around the base and melt the ice cream.
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14
Garnish with a sprinkle of toasted almonds and a fresh mint sprig. Serve immediately while the sauce is still warm.
💡 Chef's Tips
Always use firm pears like Bosc; soft pears will turn into mush during the poaching process. If you have time, poach the pears a day in advance and leave them in the fridge in their syrup for the best flavor. Don't throw away the poaching liquid! Strain it and boil it down to a thick syrup for cocktails or to drizzle over pancakes. For the smoothest chocolate sauce, avoid over-whisking, which can incorporate air bubbles and dull the shine. If the pears won't stand upright, slice a tiny sliver off the bottom to create a flat, stable base.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the pear's sweetness. Serve with a side of Langues de Chat (Cat's Tongue cookies) for an extra crunch. A small glass of Poire Williams (pear brandy) served neat is the traditional digestif for this dish. For a modern twist, add a light dusting of espresso powder to the chocolate sauce to enhance the cocoa notes. Serve in vintage crystal coupes for a truly Belle Époque dining experience.