Pears Belle Helene
Pears Belle Helene is a sophisticated French dessert that combines poached pears with creamy vanilla ice cream, topped with a rich chocolate sauce. With its beautiful presentation and delicate flavors, this dessert makes an elegant finish to any meal.
Servings: 4
Calories: 480kcal
Ingredients
TO POACH THE PEARS:
- 1 liter water
- 2 cups sugar
- 1 vanilla bean, split
- 4 Anjou pears, peeled
CHOCOLATE SAUCE:
- 4 ounces dark sweet chocolate
- 0.5 cup whipping cream
GARNISH:
- 1.5 cups French vanilla ice cream
- 0.25 cup sliced almonds or hazelnut, to decorate
- Fresh mint leaves, to decorate
Instructions
- Combine water, sugar and vanilla bean in a large saucepan. Bring to boil for 2 minutes.
- Peel the pears but leave the stems attached. Remove the seeds with a melon baller from the bottom. Add pears, reduce heat and cook gently until tender, about 15 to 20 minutes. Refrigerate pears in syrup for 24 hours.
- Remove vanilla bean from syrup. Boil cream and add thechocolate. Stir continuously until smooth. Remove from heat.
- To serve, place a scoop of ice cream in a bowl. Place a pear alongside the ice cream and spoon chocolate sauce over top. Garnish with sliced almonds or hazelnut and a mint leave.
Cooking Tips for Perfect Pears Belle Helene:
- Choose Ripe but Firm Pears: Select Anjou pears that are ripe yet firm, which helps them hold their shape while poaching and ensures a tender bite without becoming mushy.
- Flavorful Poaching Syrup: Split the vanilla bean before adding it to the syrup to release more vanilla seeds for a more intense, aromatic flavor in the pears.
- Poaching Time: Keep an eye on the pears during poaching to avoid overcooking. They should be tender enough to easily pierce with a fork but still hold their shape.
- Chill for Extra Flavor: Allow the pears to chill in the poaching liquid overnight. This lets them absorb more of the vanilla flavor and syrupy sweetness.
- Silky Chocolate Sauce: For a smooth and glossy chocolate sauce, heat the cream to a boil before adding the chocolate. Stir continuously until the mixture is completely melted and silky.
- Serving Temperature: Serve the chocolate sauce warm over cold pears and ice cream for the best contrast in temperatures and textures.
- Garnishing: Add a sprinkling of toasted almonds or hazelnuts for a satisfying crunch, and a fresh mint leaf for a pop of color and freshness.
- Presentation: Serve in a clear dessert glass or bowl to highlight the layers of pear, ice cream, and rich chocolate sauce.
- Prepare in Advance: The pears can be poached a day ahead and chilled, making it a convenient option for a stress-free yet impressive dessert.
- Experiment with Ice Cream Flavors: While French vanilla is traditional, other ice cream flavors like almond, cinnamon, or dark chocolate work wonderfully with the poached pears and chocolate sauce.
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