Photograph of the finished Poires Belle-Hélène

France · Lê ngâm xi rô xốt sô cô la Belle-Hélène

Poires Belle-Hélène

50 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pear Pear 12
  • Photograph of Sugar Sugar 600 g
  • Photograph of Vanilla Vanilla 32 ml
  • Photograph of Dark chocolate Dark chocolate 600 g
  • Photograph of Fresh cream Fresh cream 480 ml
  • Photograph of Vanilla ice cream Vanilla ice cream 600 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Lime Lime 2

Method

  1. 1 Peel the pears but leave the stems on, then immediately soak them in lemon juice to prevent them from browning.
  2. 2 Simmer the sugar syrup with vanilla until thin, then add the pears and let them steep over low heat for 20 minutes.
  3. 3 Don't let the water boil vigorously; strong boiling will mash the pears and ruin their shape.
  4. 4 Let the pears cool completely in the syrup for 2 hours so the vanilla flavor permeates to the core.
  5. 5 Heat the heavy cream, then pour it over the chocolate and whisk until a glossy ganache sauce is formed.
  6. 6 Place the pear on top of the vanilla ice cream, then drizzle with hot chocolate sauce and sprinkle with roasted almonds.

With an appliance

  • Microwave 42 min

    Replace step 2: Arrange pears in a single layer in a deep bowl with vanilla syrup, cover loosely and microwave at 700W for 12 minutes, flipping gently at the 6th minute; reduce to about 8 minutes. The pears will cook evenly in the non-boiling water, maintaining their shape and eliminating the need for constant monitoring. Step 4: Allow the pears to cool in the syrup to soak through to the core.

Start cooking