📝 About This Recipe
Created in 1864 by the legendary Auguste Escoffier and named after the operetta 'La Belle Hélène,' this dessert is the epitome of French elegance. It features tender, vanilla-infused poached pears served over velvety vanilla bean ice cream, all draped in a warm, glossy dark chocolate ganache. The contrast between the chilled fruit and the molten sauce creates a sophisticated sensory experience that has remained a classic for over a century.
🥗 Ingredients
The Pears
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems attached)
- 1/2 Lemon (to rub on pears to prevent browning)
Poaching Liquid
- 4 cups Water
- 1.5 cups Granulated Sugar
- 1 Vanilla Bean (split and seeds scraped)
- 1 tablespoon Lemon Juice
- 1 Cinnamon Stick (optional for warmth)
Chocolate Sauce (Sauce Chocolat)
- 150 grams Dark Chocolate (at least 60% cocoa, finely chopped)
- 1/2 cup Heavy Cream
- 1 tablespoon Unsalted Butter (cold, for gloss)
- 1 pinch Sea Salt
Assembly and Garnish
- 1 pint Vanilla Bean Ice Cream (high quality)
- 1/4 cup Slivered Almonds (lightly toasted)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Prepare the poaching liquid by combining the water, sugar, lemon juice, cinnamon stick, and the vanilla bean (seeds and pod) in a large saucepan.
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2
Bring the liquid to a gentle boil over medium heat, stirring until the sugar is completely dissolved, then reduce to a low simmer.
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3
While the syrup simmers, peel the pears carefully using a vegetable peeler, leaving the stems intact. Rub each pear with the cut lemon to prevent oxidation.
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4
Use a melon baller or a small spoon to remove the core from the bottom of each pear, creating a small hollow while keeping the pear whole.
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5
Submerge the pears into the simmering syrup. To keep them submerged, place a circle of parchment paper (a cartouche) directly over the pears.
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6
Poach the pears for 15-25 minutes. They are done when a sharp knife slides into the thickest part with no resistance. Do not overcook or they will become mushy.
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7
Remove the saucepan from the heat and let the pears cool in the liquid. For the best flavor, refrigerate them in the syrup for at least 2 hours.
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8
To make the chocolate sauce, bring the heavy cream to a simmer in a small saucepan over medium heat.
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9
Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2 minutes, then whisk gently until smooth.
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10
Whisk in the cold butter and a pinch of salt until the sauce is glossy and perfectly emulsified.
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11
Toast the slivered almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant.
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12
To serve, place two small scoops of vanilla ice cream in the bottom of a chilled glass coupe or dessert bowl.
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13
Drain a pear and pat the bottom dry with a paper towel. Place it upright (or slightly angled) on top of the ice cream.
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14
Generously pour the warm chocolate sauce over the pear, allowing it to cascade down the sides onto the ice cream.
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15
Garnish with a sprinkle of toasted almonds and a sprig of mint. Serve immediately while the sauce is still warm.
💡 Chef's Tips
Choose Bosc pears for their beautiful shape and ability to hold their structure during poaching. Always poach at a bare simmer; boiling will cause the delicate exterior of the pear to break apart. For an extra layer of flavor, replace 1 cup of the poaching water with a crisp dry white wine like Riesling. If your chocolate sauce thickens too much, whisk in a tablespoon of the warm poaching syrup to thin it out. Save the leftover poaching syrup to sweeten iced tea or cocktails!
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Muscat dessert wine. Serve alongside a crisp shortbread cookie or a light 'Langue de Chat' biscuit for added crunch. For a modern twist, add a tiny splash of Poire Williams (pear brandy) to the chocolate sauce. Accompany with a small cup of strong Espresso to balance the sweetness of the fruit and chocolate.