- 6 ripe pears, e.g. Williams
- 1 liter water
- 1 lemon
- 200 gram sugar
- 150 gram dark chocolate
- 200 ml heavy cream – sweetened with e.g. powdered sugar
- 6 scoops of vanilla ice cream
- handful of almond shavings
Kitchen equipment needed
- large pan with lid
- vegetable peeler
- cutting board & small knife
- optional: piping-bag with star shaped nozzle
- small skillet
- small pan with bowl that fits on top (bain-marie)
- silicone spatula
- ice cream spoon
Preparation — 30 minutes
Add water and sugar to a large bowl and bring to a boil. Squeeze the juice from a lemon and add the juice and the squeezed lemon to the pan. Peel the pears and cut a bit of the bottom so it can stand up straight.
Add the pears to the water and turn down the heat. Put the lid on and cook the pears gently until they’re soft, that will take about 20 minutes. Meanwhile whip about 150 ml heavy cream and sweeten it with some powdered sugar. Scoop the whipped cream into a piping-bag. Roast a handful of almond shavings in a dry skillet.
Finishing the Poire Belle-Hélène — 10 minutes
Create a bain-marie by adding a layer of water to a small pan. Put the bowl on top and add the chocolate into pieces to the bowl. Slowly melt the chocolate and stir in the remaining 50 ml of heavy cream. This way the chocolate will be a bit more liquid.
Transfer the pears from the tasteful water to the plates. Create a small and a large piece of whipped cream next to the pears. Place a scoop of ice cream on top of the small piece of whipped cream, this way the ice cream won’t shift. Finish the dessert with warm chocolate sauce and almond shavings, enjoy!