Classic simple French dessert of poached pears, vanilla ice cream and warm chocolate sauce (see recipe card below). Invented by famous chef, Auguste Escoffier, after hearing the French soprano, Hortense Schneider, sing the title role in Offenbach's Belle-Hélène in Paris, 1864.
6pears (Williams or Comice, medium firm)peeled, stalk and core left intact
250g (9oz/ 1¼ cups)sugar
500ml (18fl oz/ 2 cups)water
1lemon, juice only
¼teaspoonvanilla powder or extract(optional)
1litre tubvanilla ice cream
40g (1.5oz/ 2 tbsp)broken hazelnuts or flaked almonds, grilled(for garnish)
Instructions
In a large saucepan, boil the water, sugar and lemon to form a syrup. Add the vanilla powder, if using.
Peel the pears, leaving the stalk and the core intact. Ensure the pears are covered by the syrup by placing parchment paper on top and cover with a lid. Poach in the syrup for about 30 minutes until tender.
Remove the pears from the syrup and finely cut the ends off so that each pear can stand up right without falling over. Chill in the fridge until needed.
Assembly:
In each serving dish, serve 1-2 scoops of ice cream, top with a pear and pour over the warm sauce. Garnish with grilled or toasted hazelnuts and serve immediately.
Notes
See chocolate sauce recipe below.To Serve: delicious with chocolate macarons, mendiants or chocolate hazelnut cookies.Pears: It's best to use pears that are medium ripe to firm. If more firm, then allow for slightly more cooking/poaching time.Nutritional Information (includes sauce): 238 calories per serving; 4g protein; 12g fat; 29g carbohydrates.
Keyword belle hélène, french desserts, pear belle helene, pear desserts, poire belle Helene, poire belle helene recipe