This wonderfully simple French dessert is sure to be one to keep on hand for dinner gatherings, late night snacking, and anything in between. Making these little beauties is easy, pretty quick, and utterly satisfying. The rich chocolate sauce is best served in a jug alongside the poached pears.
Tip: pour the extra chocolate sauce on vanilla ice cream for dessert the next day.
Poires Belle Helene adapted from Poires au Chocolat
(a Poires au Chocolat original, based on the classic French dessert)
Ingredients
4 small, firm pears
water to cover (approx 2 ltrs)
2 strips of lemon zest + juice of whole lemon
1 cm fresh ginger, cut into 2 rounds
2-3 whole cloves
4 cardamon pods
1/2 stick of cinnamon, crushed
1/2 vanilla pod, split
1 tsp mild runny honey
1c dark chocolate (70%)
vanilla ice cream to serve (optional)
Fill a large pot with water and add the lemon zest, lemon juice, ginger, cloves, cardamon, cinnamon and vanilla pod.
Next, make a cartouche (paper lid to keep the pears from browning.) Fold a square of baking paper bigger than the pan in half, then fold in half once more. Now, fold the parchment square in half on the diagonal, then again twice more. Place the pointy tip in the middle of the pan and cut the larger part off so that it fits into the pan. Cut a bit off the pointy tip then unfold - it should form a circular lid with a small hole in the center. If you are having trouble making your cartouche, REMCooks has a great step by step guide with pictures here: Parchment Cartouche.
Bring the water up to a boil then reduce to a gentle simmer. While the water is heating up, prepare the pears. Use a knife to take out the bottom crown and the seeds inside, leaving the stem in tact. Peel the pears from the stem down in strips to keep their pretty shape. Then, immerse the pears in the simmering water.
Top the water with your homemade cartouche. Leave on a gentle simmer for 15 minutes or until the pear gives to a toothpick but still firmly keeps shape. Remove the pears to a bowl then cover them with some of the poaching water. Leave to cool while you make the sauce.
Chop the chocolate into small chunks and place into a medium bowl. Strain the remaining poaching water and measure out 1/2 cup. Return to the pan and add the honey. Reduce by half over high heat. Leave to cool for a minute then pour over the chocolate. Leave for a few minutes then whisk until smooth. Leave to thicken and cool for 10 minutes or so.
To serve, remove the pears from the poaching liquid. Cut a slither off the bottom of each one so that it has a flat surface to stand on. Serve with the chocolate sauce in a jug and a scoop of ice cream.
water to cover (approx 2 ltrs)
2 strips of lemon zest + juice of whole lemon
1 cm fresh ginger, cut into 2 rounds
2-3 whole cloves
4 cardamon pods
1/2 stick of cinnamon, crushed
1/2 vanilla pod, split
1 tsp mild runny honey
1c dark chocolate (70%)
vanilla ice cream to serve (optional)
Fill a large pot with water and add the lemon zest, lemon juice, ginger, cloves, cardamon, cinnamon and vanilla pod.
Next, make a cartouche (paper lid to keep the pears from browning.) Fold a square of baking paper bigger than the pan in half, then fold in half once more. Now, fold the parchment square in half on the diagonal, then again twice more. Place the pointy tip in the middle of the pan and cut the larger part off so that it fits into the pan. Cut a bit off the pointy tip then unfold - it should form a circular lid with a small hole in the center. If you are having trouble making your cartouche, REMCooks has a great step by step guide with pictures here: Parchment Cartouche.
Bring the water up to a boil then reduce to a gentle simmer. While the water is heating up, prepare the pears. Use a knife to take out the bottom crown and the seeds inside, leaving the stem in tact. Peel the pears from the stem down in strips to keep their pretty shape. Then, immerse the pears in the simmering water.
Top the water with your homemade cartouche. Leave on a gentle simmer for 15 minutes or until the pear gives to a toothpick but still firmly keeps shape. Remove the pears to a bowl then cover them with some of the poaching water. Leave to cool while you make the sauce.
Chop the chocolate into small chunks and place into a medium bowl. Strain the remaining poaching water and measure out 1/2 cup. Return to the pan and add the honey. Reduce by half over high heat. Leave to cool for a minute then pour over the chocolate. Leave for a few minutes then whisk until smooth. Leave to thicken and cool for 10 minutes or so.
To serve, remove the pears from the poaching liquid. Cut a slither off the bottom of each one so that it has a flat surface to stand on. Serve with the chocolate sauce in a jug and a scoop of ice cream.
Bon Appetit!
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