Poires Belle-Hélène

🧂 Ingredients

• 6 Firm, ripe pears (like Bosc or Anjou)(Choose pears that are ripe but still firm to the touch, ensuring they hold their shape during poaching.)
• 200 g Granulated sugar
• 750 ml Water(For the poaching syrup.)
• 1 Vanilla bean(Split lengthwise to expose the seeds.)
• 400 ml Vanilla ice cream(Good quality vanilla ice cream is recommended.)
• 150 g Bittersweet or semi-sweet dark chocolate (at least 60% cocoa)(Finely chopped for easier melting.)
• 100 ml Heavy cream

👨‍🍳 Instructions

1. 1

   Prepare the poaching syrup: In a saucepan large enough to hold the pears comfortably, combine the water and sugar. Add the split vanilla bean. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Reduce heat to low and let it gently infuse.

   ⏱️ 5 minutes
2. 2

   Prepare the pears: Peel the pears carefully, leaving the stems intact for a decorative touch. You can optionally use a melon baller or a small paring knife to core the pears from the bottom, removing the seeds and fibrous core. This makes them easier to eat.

   ⏱️ 10 minutes
3. 3

   Poach the pears: Gently place the prepared pears into the simmering vanilla syrup. Ensure they are mostly submerged. Cover the saucepan and poach gently over low heat for 20-30 minutes, or until the pears are tender when pierced with a knife. They should yield easily but not be mushy. The cooking time will vary depending on the ripeness and type of pear.

   ⏱️ 20-30 minutes
4. 4

   Chill the pears: Once tender, carefully remove the pears from the syrup using a slotted spoon and place them in a bowl or container. Strain the poaching syrup through a fine-mesh sieve to remove the vanilla bean and any impurities. Pour the warm syrup over the pears, ensuring they are covered. Let them cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pears to chill thoroughly.

   ⏱️ 2+ hours
5. 5

   Make the chocolate sauce: In a small saucepan, gently heat the heavy cream over low heat until it just begins to simmer around the edges. Do not boil. Remove from heat and pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes to soften the chocolate, then whisk gently until smooth and glossy. If the sauce is too thick, you can add a teaspoon of warm water or cream at a time until desired consistency is reached.

   ⏱️ 10 minutes
6. 6

   Assemble and serve: To serve, place a scoop or two of vanilla ice cream in each serving bowl or on a plate. Carefully place a chilled poached pear alongside or on top of the ice cream. Generously drizzle the warm or room-temperature chocolate sauce over the pear and ice cream. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Pears should be ripe but firm; overly ripe pears will become mushy when poached.
• ✓Poach gently over low heat to maintain the pear's shape and delicate texture. Avoid a rolling boil.
• ✓The name 'Belle-Hélène' is a tribute to the operetta of the same name by Jacques Offenbach, reflecting the dish's elegant and appealing nature.
• ✓For an extra touch of elegance, you can reduce some of the poaching syrup by simmering it further until it thickens into a light syrup to drizzle over the finished dessert.

🔄 Variations

• Garnish with toasted slivered almonds or chopped pistachios for added crunch and flavor.
• Serve with a dollop of freshly whipped cream alongside the ice cream.
• Add a splash of Grand Marnier or other liqueur to the chocolate sauce for an adult twist.

🥗 Nutrition

Per serving