Helen of Troy was known for her great beauty. In Greek mythology, she was the daughter of Zeus and Leda, and was said to have been the most beautiful woman in the world. She wasn’t without her issues, though. Just read up on her and you will be glad she wasn’t your next-door neighbor. She was no saint, I’ll tell you that.
However, this dessert, which translates to Beautiful Helen’s Pears, is not half as complicated or deceptive. This is a dessert you will want in your neighborhood. It’s light (okay, light-ish), full of flavor, and has a little something for everyone. Here in our house, one of us (who shall remain nameless) always skips the ice cream, while I want the full experience.
Poaching pears is so simple and, by themselves, are a wonderful dessert. That is what Markipedia prefers for dessert — simple poached pears. Me? While I love them as is, I want more from my dessert. And Poires Belle Hélène is perfect for our family — I can have all my flavors, and Mark can have what he wants.
When making this, I use small pears — but you can make them using large pears if you prefer, or if you can only find large ones. (Seems like all fruits and veggies are on steroids these days.) Just increase your poaching liquid to make sure they are covered, and allow enough poaching time to ensure they are meltingly tender. Also, I prefer to poach them when they are crisp-ripe; if they are too ripe, they may fall apart. Not ripe enough and they might shoot across the table when you try your first taste.
Here’s to Helen!
~ David
Ingredients
- 4 small firm-ripe pears (Bartlett or Bosc)
- 1 cup sugar
- 1/2 cup white wine
- water
- 2 tablespoons heavy cream
- 1/4 teaspoon unsalted butter
- 1 1/2 ounces bittersweet chocolate (72% cacao), chopped
- 1 tablespoon milk (1%, 2%, or whole)
- vanilla ice cream
- mint leaves
Instructions
- Put the sugar, wine, and 2 cups of water in a small saucepan just big enough to fit the pears. Bring to a simmer and stir to dissolve the sugar. Peel the pears, then core them from the bottom; level the bottom so they stand up well. Add the pears to the saucepan and then add more water to make sure the pears are covered. Bring back to a simmer and cook for 5-7 minutes, or until pears are easily pierced with the tip of a paring knife. The pears will tend to bob around, and should be turned from time to time. When they are done, remove from the heat and allow to cook in their liquid. Refrigerate until ready to serve.
- To make the chocolate sauce, place the cream and butter in a small saucepan over medium heat. Add the chocolate and stir until the chocolate is melted and you have a smooth sauce. Add the tablespoon of milk to loosen, as it will be thick.
- To plate, drain the pears and pat them dry. Divide the chocolate sauce among four dessert plates, off-center to one side. Place the pear in the puddle of sauce, and add some ice cream on the other side. Garnish with mint, and serve. (For my mint garnish, I kept the stem and two perfect leaves, used a tiny skewer to make a hole in the pear near the stem, then inserted the mint stem.)
- Serves 4.
- Variations: If you want to flavor the pears — vanilla or ginger, for example — add it to the poaching liquid. Half a vanilla bean or several slices of fresh ginger are just about perfect. If you use the ginger, omit the mint and use some crystallized ginger for a garnish — it pairs beautifully with the chocolate sauce.
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John / Kitchen Riffs
February 13, 2021 at 8:54 amFruits and veggies really do seem to be on steroids. And let not talk about meat. Chicken, in particular, has become mammoth! Anyway, I’ve poached pears often, but have never made this particular dish. I need to! And it’s perfect for Valentine’s Day!. Ice cream for me, please. 🙂
Cocoa & Lavender
February 13, 2021 at 2:51 pmI know, John, the chicken breasts are close to the size of a turkey breast. And turkey breasts are closer to pterodactyl size! But I have managed to source small chicken breasts and some decent (not huge) produce from the farmers market. Such better flavor and quality. Thanks for your nice comment.
Eha Carr
February 13, 2021 at 5:26 pmI always say I do not eat dessert – not quite true . . . and you have just prepared one of my ‘exceptions’ . . . and taught me the derivation of its name . . . don’t think I had ever wondered 🙂 ! Now if I ever had the good fortune to sit at your dinner table when this arrived at the end of a meal, Mark would have somewhat of a companion . . . perchance a few spoonfuls of the chocolate sauce but a smile instead of ice cream !! As far as fruits and vegetables are concerned there is a strong learning curve in Australia warning people of the health risks attendant to ‘modern’ vegetables . . . the market for organic, heirloom and normal/misshapen produce is fast growing . . . thank God !
Cocoa & Lavender
February 18, 2021 at 7:26 amI’m glad I found you were “weak spot.“ While you and Mark are enjoying your pairs with a little chocolate sauce, I’ll be enjoying mine the same with the addition of all your ice cream!
bread&salt
February 13, 2021 at 8:10 pmLooks amazing! Looks fingerlickingly delicious.
Cocoa & Lavender
February 18, 2021 at 7:26 amThanks! That brought a real smile to my face.
sherry
February 14, 2021 at 2:28 amoh yes i definitely want more for dessert than a poached pear – as wonderful as that may be:) this looks fabulous david.
Cocoa & Lavender
February 18, 2021 at 7:27 amGlad we are on the same page vis-à-vis dessert, Sherry!
Melissa
February 14, 2021 at 8:44 amAh, one of Scott’s favorite desserts. He, being a dessert maximalist, always opts for all the components plus maybe some extra ice cream. I’ve been making a different pear recipe recently (roasted, with a white wine and dried apricot sauce and pistachio garnish ) but your recipe reminded me that I haven’t made this for ages, Time to make it again!
Cocoa & Lavender
February 18, 2021 at 7:27 amYour roasted pears sound incredible, Melissa. I’ve made roasted pears in red wine with chestnut honey, and that’s really good. I’ll have to work on getting your recipe…
Chef Mimi
February 14, 2021 at 9:03 amOh goodness, this is spectacular! You’re just so creative. And so good at plating. I’d screw up trying to get the mint leaves in position! Magnifique!
Cocoa & Lavender
February 18, 2021 at 7:28 amFor me, Mimi, pleading is a lot of the fun of all of this. It is so true that we eat with our eyes first! Thanks for your kind words.
Susan Manfull
February 14, 2021 at 11:25 amThis pear is so beautifully presented that someone may memorialize it in a still life…I see a small canvas and oil paints. But, I would really rather just eat it!
Cocoa & Lavender
February 18, 2021 at 7:29 amThat’s the good thing about ice cream, Susan — it would never survive a painting session! It needs to be eaten quickly and with gusto.
sippitysup
February 14, 2021 at 12:08 pmThe look of that plate alone is a great argument for enjoying the pears with all the extras. GREG
Cocoa & Lavender
February 18, 2021 at 7:29 amExcellent logic, Greg. Thanks!
fran@gdaysouffle
February 15, 2021 at 1:40 pmPoires Belle Hélène is one of my favorite desserts! I like to add a cinnamon stick to the poaching liquid- such a great dessert for Valentine’s Day!
Cocoa & Lavender
February 18, 2021 at 7:30 amI’ve also added cinnamon many a time to my poached pears. It worked so beautifully… But for this dish, I like a little ginger.
Ron
February 16, 2021 at 10:14 amDavid, we also enjoy poached pears with dark chocolate served alongside, but never married in such a yummy-looking way.
The large veggie trend has arrived here as well, for zucchinis have become monstrous. I guess the spiral zucchini craze is still alive here. Oh, how I long for the summer and our local farm-grown and sold veggies. Take care…
Cocoa & Lavender
February 18, 2021 at 7:31 amSummer is on its way, Ron. I hope so, anyway… (Those in Texas may feel differently right now.) I remember even as a child with eared “zucchini season“ because they would be mysterious bags of large green clubs left at our front door. My mother taught me that small vegetables are always the best… it makes me wonder what my mother would think about the organic fruit and vegetable movement.
Raymund
February 16, 2021 at 2:45 pmI did had made some poached pears before but with red wine, will definitely give this a shot as I never had tried it in white before
Cocoa & Lavender
February 18, 2021 at 7:32 amI do love the color of poached pears made in red wine, Raymund. They have a gem like quality…
Aarthi
February 16, 2021 at 10:56 pmSo elegant and your plating makes it more tempting! I should try this poached pears recipe , and I love the idea of serving it with ice cream and on chocolate sauce, Just perfect valentine’s day treat!
Cocoa & Lavender
February 18, 2021 at 7:32 amWhile it is a nice treat for Valentine’s Day, Aarthi, we enjoy it any day of the year! I hope you will try it and enjoy it, as well.
Pauline
February 17, 2021 at 1:16 amThis dish looks beautiful David, and perfect for Valentines Day. I’ve only ever poached the pears in red wine, but this looks so elegant, I must give it a try. I like your idea of using ginger, and yes definitely ice cream as well for me thank you. Please keep well. Pauline
Cocoa & Lavender
February 18, 2021 at 7:34 amThanks so much, Pauline. As I mentioned to Raymund, I also like them poached and red wine – they look like gems on a plate!
Valentina
February 17, 2021 at 11:40 pmSuch a beautiful presentation, David. Love the cute tiny scoops of ice cream! I like every component on the plate, and together, they’re dreamy. 🙂 ~Valentina
Cocoa & Lavender
February 18, 2021 at 7:36 amUsing my melon baller to make little scoops of ice cream had its challenges, but it ended up really well. I’m not sure where I got the idea of making the ice cream balls in advance and keeping them in the freezer, but it works really well.
2pots2cook
February 18, 2021 at 4:48 amI wonder if she prepared this for her Paris ! Was it even necessary ? LOL
Cocoa & Lavender
February 18, 2021 at 7:36 amThat is an excellent question, Davorka! I suppose we will never know.
Jean | Delightful Repast
February 18, 2021 at 8:04 amI’m with Markipedia, I’ll have my poached pear perfectly plain, please! But, of course, I’d serve it just as you’ve shown in your gorgeous photos, and it would be a huge hit with everyone I know. Must make soon!
David Scott Allen
February 19, 2021 at 2:17 pmDon’t get me wrong, Jean – I am not against plain poached pairs. Just for special occasions, I want something a little special. Voilà!
The-FoodTrotter
February 18, 2021 at 2:08 pmWow this is a top-notch Poire Belle Hélène, such a classy desert! You nailed it 🙂
David Scott Allen
February 19, 2021 at 2:18 pmWow – thanks, Romain! Coming from you that is quite a compliment!
sonia
February 19, 2021 at 6:42 pmExcellent presentation! Poached pears are looking so beautiful and flavorful.
Thanks for sharing this recipe.
Cocoa & Lavender
February 25, 2021 at 9:35 amThanks so much, Sonia – they would be great with your rose ice cream too!
Jeff the Chef
February 21, 2021 at 8:15 amI love poached pears! But I’ve never had them with chocolate and ice cream. It seems like a perfect combination. The way you’ve plated them is perfection! These pears belong in a restaurant!
Cocoa & Lavender
February 25, 2021 at 9:42 amI think you might like this combo, Jeff – thanks for the very kind comment. I am honored.
sherry
February 27, 2021 at 12:52 amwell how beautiful and delicious does this look?! Yum, and yes to the chocolate sauce and ice cream. I love your phrase – crisp- ripe! i’ve heard of crisp-tender too. how charming.
Cocoa & Lavender
March 6, 2021 at 8:55 amI love how much of our shared language is different… it is fun!
Inger @ Art of Natural Living
March 1, 2021 at 9:31 amOkay poached pears are good in the first place, David, but this really takes it over the top. Right down to the simulated pear leaves!
Cocoa & Lavender
March 6, 2021 at 8:56 amThe simulated pear leaves are fun, aren’t they? And so easy to do!