Poire Belle Hélène

This classic French dessert is named after the opera La Belle Hélène and is traditionally attributed to Auguste Escoffier. Gently poached pears in vanilla syrup, creamy vanilla ice cream and warm chocolate sauce come together in an elegant dessert where simplicity and contrast take centre stage.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 30 minutes
Total time: approx. 2 hours 40 minutes

Ingredients

• 4 pears (preferably Williams / Bartlett)
• 250 g white granulated sugar
• 700 ml water
• 1 vanilla pod
• ½ unwaxed lemon
• 125 g dark chocolate (at least 60% cocoa)
• 20 g butter
• 4 scoops of vanilla ice cream

Preparation

• Peel the pears carefully, but leave the stalks on.
• Split the vanilla pod lengthways.
• Wash the lemon and, using a vegetable peeler, peel long strips of zest from half a lemon (only the yellow part).
• Set out all the ingredients.

Cooking

1. Put the water, granulated sugar, vanilla pod and lemon zest into a pan in which the pears can stand upright.
2. Bring gently to the boil and stir until the sugar has completely dissolved.
3. Carefully place the pears in the syrup. Make sure they are largely submerged (add a little water if needed).
4. Turn the heat down low and gently poach the pears, just below boiling point, for 25–30 minutes. They are done when the tip of a knife or a skewer slides in easily, but the pears should keep their shape.
5. Carefully remove the pears from the syrup and let them cool completely on a plate. Then refrigerate for at least 2 hours so they become properly cold.
6. Simmer the syrup for about 5 minutes more to reduce it slightly into a lightly syrupy, more concentrated syrup. If you like, strain out the vanilla and lemon zest. Keep the syrup; a small amount is used for the sauce.
7. Roughly chop the dark chocolate and put it in a heatproof bowl with the butter.
8. Set the bowl over a pan of gently simmering water (au bain-marie) and let the chocolate and butter melt slowly into a smooth mixture. Stir occasionally.
9. Add a small splash (for example 2–3 tablespoons) of the reduced syrup to the melted chocolate and stir into a glossy, thick sauce. Do not add too much syrup so the sauce keeps its body.
10. Place a well-chilled poached pear on each cold plate.
11. Add a scoop of vanilla ice cream next to each pear.
12. Just before serving, spoon the warm chocolate sauce over the pear, so the ice cream and pear stay cold and the sauce is clearly warm.
13. Serve immediately. Serve this dessert with a clear temperature contrast: the pear cool from the fridge, the ice cream ice-cold and the sauce warm – that is the essence of Poires Belle Hélène.