Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyDessertsvegetarianCC0 1.0 Universal
Classic French Poire Belle-Hélène (Vanilla Poached Pears with Warm Chocolate Sauce)
Legendary creation of Auguste Escoffier: tender poached Williams pears infused with vanilla bean, served over artisan vanilla ice cream, draped in warm dark chocolate ganache, and sprinkled with toasted flaked almonds.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Firm ripe Williams or Bosc pears, peeled with stem left intact4 pc
- Granulated sugar for poaching syrup250 g
- Water for poaching syrup800 ml
- Whole vanilla bean, split1 pc
- Fresh lemon juice2 tbsp
- Dark chocolate 70% cacao, chopped150 g
- Heavy whipping cream 32%100 ml
- Artisan vanilla bean ice cream4 pc
- Toasted flaked almonds30 g
Preparation Steps
1
Peel pears keeping stems; core from bottom. Simmer water, sugar, lemon juice, and vanilla bean. Submerge pears and poach gently 18-20 mins until tender; cool in syrup.
20 min timer
2
Heat heavy cream until just simmering; pour over chopped dark chocolate and stir gently until smooth and glossy.
5 min timer
3
Place a scoop of vanilla ice cream in each bowl, stand drained poached pear upright, pour warm chocolate sauce over the top, and shower with toasted almonds.
3 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
460
Protein
6g
Carbohydrates
66g
Fat
20g
Allergens
MilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
