Pears Belle Hélène
🛠 Equipment
- Medium saucepan
- Vegetable peeler
- Paring knife
- Heatproof bowl
- Whisk
- Spatula
- Serving plate
- Pastry brush (optional)
🛒 Ingredients
| 4 | Pears (Conference, Williams or Comice) | |
| 150 g | Granulated sugar | |
| 1 L | Water | |
| 1 | Vanilla bean | |
| 1 tbsp | Lemon juice | |
| 200 g | Dark chocolate (70% cocoa) | |
| 100 ml | Heavy cream (30% fat) | |
| 30 g | Butter | |
| 4 scoops | Vanilla ice cream | |
| 30 g | Toasted slivered almonds (optional) |
Preparation
Step 1: Poach the pears
Peel the pears, keeping them whole with the stems attached. Rub them with lemon juice to prevent browning.
In a saucepan, bring the water and sugar to a boil. Split the vanilla bean lengthwise, scrape out the seeds and add both pod and seeds to the syrup.
Submerge the pears in the boiling syrup. Reduce the heat and let them gently simmer for 20 to 25 minutes, until a knife pierces them without resistance.
Turn off the heat and let the pears cool in their syrup.
Step 2: Make the chocolate sauce
Meanwhile, break the chocolate into pieces in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for 1 minute, then stir gently from the center outward until you get a smooth, shiny ganache.
Add the butter and stir until fully incorporated.
Step 3: Plate the pears
Carefully drain the cooled pears. Reserve the syrup for another use (it is delicious in yogurt or a drink).
Place one poached pear in the center of each plate.
Set a scoop of vanilla ice cream next to the pear.
Step 4: Sauce and serve
Generously spoon the still-warm chocolate sauce over the pear and ice cream.
Sprinkle with toasted slivered almonds if desired.
Serve immediately, so the ice cream contrasts with the warm chocolate and the tender pear.
💡 Tips & variations
- Choose firm but ripe pears — overripe ones fall apart, underripe ones lack flavor.
- Leave the stems on the pears for a more elegant presentation.
- The syrup should barely simmer: gentle poaching ensures even cooking.
- The chocolate sauce should be shiny and fluid — if it thickens too much, add a splash of cream or milk.
- You can poach the pears the day before and store them in their syrup in the fridge.
❓ Frequently asked questions
How long does this recipe take?
55 min (20 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
