The simplest desserts are often the most satisfying for both the cook and the person they are served to. This is one of the reasons I’ve always loved Poire Belle Hélène, a quintessentially classic French dessert of poached pears covered in chocolate sauce, invented by the “cook of kings and king of cooks” Auguste Escoffier in 1864 as a tribute to the eponymous opera of Jacques Offenbach. It’s a rare dessert to find these days, but its ease and deliciousness make it the perfect chocolate dessert for home. Pears and chocolate have an amazing flavor affinity, and the French take full advantage of it.
Another reason I love this recipe is the limitless flavors you can create for the poaching syrup. Be sure to read my notes following the recipe for some suggestions.
Serves 2
For the poached pears
2 very ripe Barlette pears or other pears of your choice
½ cup (100 g) Sugar
1 large pinch Flaky sea salt
1 Tbsp Pure vanilla extract
For the dark chocolate ganache sauce
Makes ½ cup (118 ml)
3 oz (85 g) Premium dark chocolate, such as Valrhona Equatoriale 55% cacao or other dark chocolate near the same percentage cacao
¼ cup plus 21/2 tablespoons (94 g) Heavy whipping cream
1 pinch Flaky sea salt
¼ cup (25 g) Sliced almonds, toasted, for sprinkling (optional)
At least two hours before serving (or a minimum of 45 minutes if in a hurry), in a small saucepan, bring 4 cups (1 L) of water and the sugar to a rolling boil. Let boil for 3 minutes. Meanwhile, peel the pears, keeping the stems attached. For any pears that do not sit upright very well on a flat surface, trim off a little from the bottom to correct them. Set the saucepan off the heat and stir in the vanilla.
Using a ladle or large spoon, gently lower the pears into the poaching syrup (they need to be covered by as much syrup as possible). Do not lift them by their stems, as doing so risks detaching them; the stems are part of the dessert’s appearance. Set the pan aside, covered, and allow the pears to steep in the hot syrup until the syrup cools. The pears need to be soft enough after steeping them to eat with a spoon.
Meanwhile, make the dark chocolate ganache sauce: In a microwave-safe 2-cup glass measure with a spout or a small bowl, add the chocolate, cream, and salt. Microwave for about 20 seconds. Remove from the microwave and stir, using the heat of the cream to begin melting the chocolate. Once the chocolate has stopped melting, heat again for 10 to 15 seconds, stir, and repeat as necessary, until the chocolate is fully melted and the mixture is smooth. Do not let the mixture get hot, only warm enough to melt the chocolate. Set aside to cool and thicken slightly. If made in advance, set aside, covered, at room temperature. It can be reheated as needed.
Remove the pears from the poaching liquid. Gently pat them dry with a paper towel. Set them upright on individual serving plates. Pour or spoon the warm chocolate sauce down all sides of the pears, starting from the top just below the stem, allowing the chocolate to flow down the sides and onto the plate. Sprinkle with the toasted almonds, if desired. Serve warm, with a spoon. You can also add a scoop of vanilla ice cream next to each pear and a dollop of Chantilly cream.
Chef Zach’s Notes:
This recipe makes enough poaching syrup to completely cover two medium pears in a small saucepan. However, you’ll have enough poaching liquid left to poach additional pears, if desired. Just reheat the syrup.
Make the syrup flavor even more interesting by adding infusions, such as star anise pods, orange peel, or tea leaves (such as Earl Grey) that you enjoy as a nice pairing with the pear flavor. Escoffier also added a squeeze of lemon juice to help prevent the pears from browning, so that’s an option, too. Once covered in chocolate any slight browning is disguised.
The chocolate ganache will coat better if it’s allowed to cool a little so that it thickens slightly and if the pears are dried once removed from the poaching syrup. You can easily heat the chocolate sauce again if it’s too thick. Reserve any leftover sauce in the refrigerator for a few days for another use.
I highly recommend the Valrhona Equatoriale 55% cacao dark chocolate for this sauce. Its high fat content adds an amazing gloss for this ratio of cream to chocolate.
If you need to reheat the ganache for pouring, gently warm it just to pouring consistency. Do not overheat it.
Although the pears should be served while still slightly warm or at room temperature, there are times I let the pears steep overnight in the refrigerator in their poaching syrup. The next day, I simply warm the ganache and pour it over the cold pears. When the pears are cold under the warm chocolate, it’s a refreshing dessert for a hot day.