Poire Belle Helene

Poire Belle Helene

Auguste Escoffier created the Poire Belle Helene in 1864, naming it after one of Offenbach’s operette, La Belle Helene.


This probably is my first time cooking a classic French dessert. I do like chocolate with fruits. But I did doubt about the poached pear. Never try it before. But it just looks so elegant in the photo in one of the food magazine I saw last weekend. And life is too short to not try all the different cuisine. Never stop trying and you might get surprises! Just like I did. I am actually surprise that the poached pear it’s quite tasty. The softness of the poached pear, earthy flavor from the mulling spices, the luscious dark chocolate and the chill vanilla ice cream. It’s one great combination!

Poire Belle Helene


For the Poached Pears

6 Pears, skin peeled and core remove

2tbsps Mulling Spice

Juice of one Lemon

Prepare the pears:

Place the mulling spices mix, lemon juice and water enough to cover the pears in a pot and bring to a boil over medium high heat. Lower the heat and place the pears. Let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

For the Chocolate Sauce

100gm Dark Chocolate

1cup Heavy Cream

1tsp Honey

Prepare the sauce:

Place the chocolate in another bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to boil. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together. Thick and shiny.

Another awesome tip: Best to serve with good Vanilla Ice Cream