📝 About This Recipe
Birne Helene is a timeless German masterpiece, inspired by the French 'Poire belle Hélène' and popularized in high-end German patisseries for over a century. This elegant dessert features tender, spice-infused poached pears served atop creamy vanilla bean ice cream, all draped in a luxurious, warm dark chocolate sauce. It is the perfect balance of refreshing fruit, aromatic spices, and decadent cocoa, making it a sophisticated finale for any dinner party.
🥗 Ingredients
The Poaching Liquid
- 750 ml Water (filtered)
- 200 g Granulated Sugar
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon Stick (Ceylon cinnamon preferred)
- 1 piece Star Anise (whole)
The Pears
- 4 pieces Firm Pears (Abate Fetel or Bosc varieties work best)
Chocolate Sauce (Schokoladensoße)
- 150 g Dark Chocolate (at least 60% cocoa solids, finely chopped)
- 125 ml Heavy Cream (min 30% fat)
- 1 tablespoon Unsalted Butter (cold, for a glossy finish)
- 1 pinch Sea Salt
Assembly and Garnish
- 500 ml Vanilla Ice Cream (high-quality bourbon vanilla)
- 30 g Toasted Almond Flakes (lightly browned in a dry pan)
- 4 sprigs Fresh Mint (for decoration)
👨🍳 Instructions
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1
In a medium saucepan, combine the water, sugar, lemon juice, vanilla bean (seeds and pod), cinnamon stick, and star anise. Bring to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
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2
While the syrup simmers, prepare the pears. Peel them carefully with a vegetable peeler, keeping the stem intact for a professional look. Slice a small sliver off the bottom of each pear so they can stand upright later.
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3
Carefully lower the pears into the simmering syrup. If they aren't fully submerged, place a piece of parchment paper (a 'cartouche') directly on top of the liquid to keep them pushed down.
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4
Reduce heat to low and poach the pears for 15-20 minutes. They should be tender enough for a knife to slide in easily but still hold their shape firmly.
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5
Remove the pan from the heat. Let the pears cool slightly in the syrup; this allows them to absorb more of the aromatic flavors. For a cold version, you can refrigerate them in the syrup overnight.
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6
While the pears are cooling, prepare the chocolate sauce. In a small saucepan, bring the heavy cream to a simmer (do not let it reach a rolling boil).
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7
Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
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8
Gently whisk the chocolate and cream starting from the center until a smooth, glossy ganache forms. Stir in the cold butter and a pinch of salt until fully incorporated.
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9
In a dry skillet over medium heat, toast the almond flakes for 2-3 minutes until they are golden brown and fragrant. Set aside.
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10
To assemble, place two generous scoops of vanilla ice cream into the bottom of four chilled dessert bowls or glass coupes.
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11
Use a slotted spoon to remove the pears from the syrup. Pat the bottoms dry with a paper towel and place one pear upright in each bowl, nestled into the ice cream.
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12
Generously drizzle the warm chocolate sauce over the top of each pear, allowing it to cascade down into the ice cream.
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13
Garnish with the toasted almond flakes and a sprig of fresh mint. Serve immediately while the sauce is warm and the ice cream is still firm.
💡 Chef's Tips
Choose pears that are just ripe but still firm; overripe pears will turn into mush during the poaching process. If you want the pears to have a vibrant color, you can substitute 250ml of the poaching water with a dry Riesling or Weissburgunder. Don't discard the poaching liquid! Strain it and boil it down to a thick syrup to use over pancakes or yogurt. To ensure a super glossy chocolate sauce, avoid whisking too vigorously, as this incorporates air bubbles; a slow, steady stir is best.
🍽️ Serving Suggestions
Pair with a glass of chilled German Eiswein or a late-harvest Riesling (Auslese). A small dollop of lightly sweetened whipped cream on the side adds extra indulgence. Serve with a 'Friesenkeks' or a simple shortbread biscuit for a crunchy texture contrast. For an adult twist, add a splash of Williams Christ Pear Brandy (Birnenbrand) to the chocolate sauce just before serving.