POIRE-BELLE-HÉLÈNE

Named after the operetta “La Belle Hélène” by Jacques Offenbach, Poire belle Hélène is a saucy reference to one of the most infamous love stories of all time.

This gorgeous (and simple) dessert was invented in Paris by celebrated chef Auguste Escoffier in 1864. That same year, the curtain rose on Offenbach’s new operetta parodying the story of Helen of Sparta, later Troy (spoiler alert), at the Théâtre des Variétés in Montmartre.

Just as the Paris of legend (and of the stage) fell madly in love with the beautiful Helen, so too would modern “Paris” succumb to Escoffier’s belle Hélène.

Poached pears, vanilla quenelles, and almond slivers draped by a chocolate pelisse… who wouldn’t tumble head over heels for belle Hélène?

Enjoy!!

{ The etymologist in me would like to clarify that the city, Paris, was not named after the Trojan prince, Paris, but instead for the early Celtic Parisii tribe that inhabited the area around 3 B.C.E. Still, it’s a pretty sweet pun by Escoffier… }

This dessert can be made two ways:

Regular Effort: Poach your own pears { recipe below } and Make your own Vanilla Ice Cream { Blue-Ribbon Vanilla Ice Cream Recipe Here }

Lighter Effort: Use pre-made ice cream & canned or jarred pears

Remember, this can be as fancy or as relaxed as you want. Some people want to make museum-worthy Poires-belle-Hélène while others just want the dessert without the fuss. As long as you enjoy…

Ingredients:

(Makes four Poires-belle-Hélène)

For your vanilla ice cream:

Easy Homemade Vanilla Ice Cream Recipe

OR

Simply use a brand of good ice cream you love

For your poached pears:

4 ripe & firm pears (Bosc & Bartlett do well)

1/2 cup + 2 cups water (separate)

2 sticks of cinnamon

3/4 cup sugar

Toasted Almond Slivers:

1/3 cup almond slivers

Chocolate Sauce:

1 bar semi-sweet to mild chocolate ( 55 - 70%) ( 100 grams )

1 to 3 soup spoons of water (or poached pear water)

Small splash of whole milk or heavy cream

a pinch or two of confectioner’s sugar*

a small pad of good butter (room temperature)*

Tiniest pinch of salt*

*( to taste, if you so desire )

Tools:

Oven & Stove

Small & Medium Sauce Pot

Skillet or Pan

Paring Knife

Peeler*

Whisk or Stirring Spoon

Soup Spoon or Tablespoon

Spatula*

Ice Cream Scoop*

*Ideal, not essential

Instructions:

To Poach the Pears:

1.  Peel & core your pears, but feel free to leave the stem attached for “effect” when plated. (To core, simply lay the fruit on its side and use a sharp pairing knife to cut closely around the core. Careful not to cut too deep or you will puncture the sides of the fruit… not a game-killer, but perhaps not as pretty. Pull the core out and dispose.)

2. Combine the cinnamon, sugar, and the half cup of water in a medium sauce pan. Bring it to a boil then lower the heat to a medium simmer. Let the mixture simmer until it becomes golden-brown and thickens to a syrup ( around 2 - 5 mins ).

3. Turn the heat to its lowest setting and stir in the remaining 2 cups of water until it is evenly mixed.

4. Add your peeled and cored pears and return to a gentle simmer for 10 - 15 minutes. They are done poaching as soon as they are cooked through. Don’t overcook, as it will leave the pears soft and mealy. (Poke the fattest part of the fruit gently with a fork or knife to test if it they are done).

5. Remove the saucepan from the heat and set aside to cool. Do not remove the pears. They should cool to room temperature in the syrup.

{ Save your syrup to add a few spoonfuls to your chocolate sauce as it cooks… it will add to the pear flavor }

To make the Toasted Almond Slivers:

1. Place a dry skillet or pan over medium-low heat. Add your almond slivers and stir continuously until they are a light golden brown color.

To make the Chocolate Sauce:

1. Melt the chocolate on very low heat, adding the water, milk until it has a saucy consistency. A little butter, confectioner’s sugar, and/or salt can be added according to your tastes.

To serve your Poire-belle-Hélène:

1. Place one or two scoops of your vanilla* ice cream on each plate. Using a slotted spoon, pull the poached pears from their water and set on top of the ice cream. Drizzle with chocolate sauce and sprinkle with toasted almond slivers.

* (Though you can put a personal twist on this dessert by using any ice cream you feel goes well with pears, almond, and chocolate.)

Et voila! Poire-belle-Hélène.

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Serve Immediately. The best things in life don’t last forever!

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Notes :

+ Traditionally Poire-belle-Hélène is made with vanilla ice cream, but you can use any ice cream that pairs well with pears, chocolate, and almond.

Ideal Meals to Go with Poire belle Hélène:

+ Late Summer to Winter Risottos (mushroom, pumpkin, roasted squash)

+ Red Meats (aged steaks, Beef Wellington, pork loin)

+ Poultry (roasted chicken, duck confit, coq au vin.)

+ Seafood (buttered crab, lobster pasta, pan-seared scallops)

+ Dark leaf salads with balsamic

+ European Cheeses (Gruyere, Pecorino, Roquefort, etc.)

+ Nuts (almonds, walnuts, pistachio, etc.)

Poire-belle-Hélène

Laura | Date

Prep time: 5 minutes

Cooking time: 5 - 10 mins

Total time: 10 - 15 minutes

Servings: Four Servings

Level of Skill: Easy

Ingredients:

• 1 - 2 pints vanilla ice cream
• 4 ripe & firm pears (Bosc & Bartlett do well)
• 1/2 cup + 2 cups water (separate)
• 2 sticks of cinnamon
• 3/4 cup sugar
• 1/3 cup almond slivers
• 1 bar semi-sweet to mild chocolate ( 55 - 70%) ( 100 grams )
• 1 to 3 soup spoons of water (or poached pear water)
• Small splash of whole milk or heavy cream
• a pinch or two of confectioner’s sugar
• a small pad of good butter (room temperature)
• Tiniest pinch of salt

Instructions:

To poach the pears:

1. Peel & core your pears, but feel free to leave the stem attached for “effect” when plated. (To core, simply lay the fruit on its side and use a sharp pairing knife to cut closely around the core. Careful not to cut too deep or you will puncture the sides of the fruit… not a game-killer, but perhaps not as pretty. Pull the core out and dispose.)

2. Combine the cinnamon, sugar, and the half cup of water in a medium sauce pan. Bring it to a boil then lower the heat to a medium simmer. Let the mixture simmer until it becomes golden-brown and thickens to a syrup ( around 2 - 5 mins ).

3. Turn the heat to its lowest setting and stir in the remaining 2 cups of water until it is evenly mixed.

4. Add your peeled and cored pears and return to a gentle simmer for 10 - 15 minutes. They are done poaching as soon as they are cooked through. Don’t overcook, as it will leave the pears soft and mealy. (Poke the fattest part of the fruit gently with a fork or knife to test if it they are done).

5. Remove the saucepan from the heat and set aside to cool. Do not remove the pears. They should cool to room temperature in the syrup.

{ Save your syrup to add a few spoonfuls to your chocolate sauce as it cooks… it will add to the pear flavor }

To make the Toasted Almond Slivers:

1. Place a dry skillet or pan over medium-low heat. Add your almond slivers and stir continuously until they are a light golden brown color.

To make the Chocolate Sauce:

1. Melt the chocolate on very low heat, adding the water, milk until it has a saucy consistency. A little butter, confectioner’s sugar, and/or salt can be added according to your tastes.

To serve your Poire-belle-Hélène:

1. Place one or two scoops of your vanilla* ice cream on each plate. Using a slotted spoon, pull the poached pears from their water and set on top of the ice cream. Drizzle with chocolate sauce and sprinkle with toasted almond slivers.

{Though you can put a personal twist on this dessert by using any ice cream you feel goes well with pears, almond, and chocolate.}

Nutrition:

(per serving)

Servings: Four Parfait Glasses

Fat: 9.2 grams

Calories: 420

Nutrition estimated by Happyforks.com