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Pear Belle Hélène: A Classic French Dessert
A Little History
Pear Belle Hélène is a classic French dessert created by the famous chef Auguste Escoffier in the 19th century. Named after the operetta "La Belle Hélène" by Jacques Offenbach, this elegant dessert features poached pears served with vanilla ice cream and chocolate sauce. It’s a simple yet sophisticated treat that showcases the natural sweetness of pears combined with the richness of chocolate.
When to Serve
Pear Belle Hélène is perfect for dinner parties, romantic dinners, or any special occasion. Its elegant presentation and delicious flavors make it a delightful end to any meal.
Best Pairings
Pair Pear Belle Hélène with a glass of sweet dessert wine like Sauternes or a cup of freshly brewed coffee. For a non-alcoholic option, serve it with a hot cup of herbal tea or freshly squeezed pear juice.
Ingredients
For the Poached Pears:
4 ripe but firm pears, peeled, halved, and cored
1 liter (4 cups) water
200 g (1 cup) granulated sugar
1 vanilla bean, split (or 1 tsp vanilla extract)
1 cinnamon stick (optional)
1 lemon, juiced
For the Chocolate Sauce:
200 g (7 oz) dark chocolate, chopped
125 ml (1/2 cup) heavy cream
2 tbsp unsalted butter
1 tbsp honey or corn syrup
For Serving:
Vanilla ice cream
Slivered almonds or chopped nuts (optional)
Fresh mint leaves for garnish (optional)
Step-by-Step Instructions
Preparation
1. Prepare the Poaching Liquid:
In a large saucepan, combine the water, granulated sugar, vanilla bean (or extract), cinnamon stick (if using), and lemon juice.
Bring to a simmer over medium heat, stirring until the sugar is dissolved.
2. Poach the Pears:
Add the pear halves to the poaching liquid.
Reduce the heat to low and simmer for 15-20 minutes, or until the pears are tender but still hold their shape.
Remove the pears from the liquid and let them cool on a plate. Reserve the poaching liquid for another use, like making a syrup or poaching more fruit.
Making the Chocolate Sauce
3. Prepare the Chocolate Sauce:
In a heatproof bowl, combine the chopped chocolate, heavy cream, butter, and honey.
Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is melted and the mixture is smooth.
Remove from heat and let the sauce cool slightly.
Serving Tips
4. Assemble the Dessert:
Place two poached pear halves in each serving bowl.
Add a scoop of vanilla ice cream next to the pears.
Drizzle the warm chocolate sauce over the pears and ice cream.
Sprinkle with slivered almonds or chopped nuts, if desired.
Garnish with fresh mint leaves.
Nutritional Information (per serving, based on 4 servings)
Calories: 400
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 55g
Sugar: 45g
Fiber: 5g
Protein: 4g
Sodium: 50mg
Shortcuts and Tips
Pre-made Pears: Use canned poached pears to save time.
Store-Bought Sauce: Use high-quality store-bought chocolate sauce if you're short on time.
Make-Ahead: Poach the pears and make the chocolate sauce in advance. Store them separately in the refrigerator and assemble just before serving.
Story
Imagine a cozy evening in a charming French bistro. The lights are dim, and soft music plays in the background. The waiter brings out a beautifully plated dessert: Pear Belle Hélène. The poached pears glisten under the warm chocolate sauce, and the vanilla ice cream slowly begins to melt, creating a symphony of flavors and textures. Each bite is a perfect balance of the tender, sweet pears, rich chocolate, and creamy ice cream. This classic dessert not only satisfies the palate but also evokes a sense of elegance and sophistication, making every dining experience memorable.