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Poires Belle-Hélène: French Poached Pears with Chocolate Sauce

Prep10 min
Cook20 min
Total30 min
Yield4 portions
LevelBeginner
 
 
Pears Belle Helene
About This Recipe

Make poires Belle-Hélène, the classic French dessert of poached pears with vanilla ice cream and warm chocolate sauce. Learn how to poach the fruit evenly and balance the final presentation.

Scale This Recipe

Servings

Ingredients

Units
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

  1. 1
    Combine water, sugar and vanilla bean in a large saucepan. Bring to for 2 minutes.
  2. 2
    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 for 24 hours.
  3. 3
    Remove vanilla bean from syrup. Boil cream and add thechocolate. Stir continuously until smooth. Remove from heat.
  4. 4
    To serve, place a scoop of ice cream in a bowl. Place a pear alongside the ice cream and spoon chocolate sauce over top. with sliced almonds or hazelnut and a mint leave.
Techniques in this recipe
Reduction
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Melt chocolate gently and never let any water touch it — even a drop can cause it to seize. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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