Poire belle Hélène is a classic French dessert created in the 1860s by Auguste Escoffier, who named it after Jacques Offenbach’s operetta “La belle Hélène.” It’s an elegant combination of poached pears, vanilla ice cream, and warm chocolate sauce.
The dessert consists of pears that are typically poached in a vanilla-infused sugar syrup until tender but still holding their shape. The pears are then chilled and served on a bed of vanilla ice cream, with warm chocolate sauce poured over the top. It’s often garnished with sliced almonds or candied violets and sometimes served with Chantilly cream.
The contrast between the warm chocolate sauce, cold ice cream, and tender pears creates an interesting temperature and texture combination that has helped maintain this dessert’s popularity for over 150 years. The pears used are traditionally Comice or Bosc varieties, chosen for their firm flesh and ability to hold their shape when poached.
When well-prepared, the dessert should feature pears that are tender enough to cut with a spoon but not mushy, and the chocolate sauce should be rich and glossy, made with high-quality dark chocolate.