Classic French Pear Dessert
4 servings
The dessert was reputably invented by the godfather of haute cuisine, Auguste Escoffier in Paris in the 19th century and purportedly named after the opera, La Belle Helen (the beautiful Helen) by Offenbach.
The ease of preparation and beautiful presentation make this dish a stunning dessert. What is not to love about pears, chocolate, and ice cream.
Ingredients
2 whole cinnamon sticks
3/4 cup granulated sugar
2 1/2 cups water (divided)
4 firm Bosc pears (peeled, cored with stem intact)
1 cup vanilla ice cream, light
4 Tbsp chocolate sauce (for drizzling)
Directions
- Combine the cinnamon sticks, sugar, and 1/2 cup of water in a medium saucepan.
- Bring the mixture to a boil, and then reduce the heat and simmer for 2 to 5 minutes, until it becomes a thick-like syrup and turns golden brown.
- Turn the heat to the lowest setting and gently whisk in the remaining 2 cups water, until the syrup is completely incorporated into the water.
- Add the peeled pears to the sugar syrup mixture and bring to a gentle simmer for 15 minutes. Test the doneness with a knife by pricking in the thickest part of the fruit; the pears are poached when they are just cooked through, but not completely soft. Be careful not to overcook.
- Allow the pears to cool in the syrup until they are at room temperature. Lift the pears carefully from the pan with a slotted spoon.
- Serve with 1/4 cup of vanilla ice cream and a drizzle of one tablespoon chocolate sauce.
