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Le Chaudron recipe
Poire belle Hélène
Poached pears with chocolate sauce
⏱ 40 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large ripe Bartlett pears
500 ml (2 cups)good vanilla ice cream
200 g (7 oz)70% dark chocolate
200 ml (¾ cup)heavy cream
100 g (3½ oz)toasted sliced almonds
500 ml (2 cups)filtered water
150 g (5 oz)sugar- 1 clovevanilla bean, split
- 4 large ripe Bartlett pears
- 500 ml (2 cups) good vanilla ice cream
- 200 g (7 oz) 70% dark chocolate
- 200 ml (¾ cup) heavy cream
- 100 g (3½ oz) toasted sliced almonds
- 500 ml (2 cups) filtered water
- 150 g (5 oz) sugar
- 1 clove vanilla bean, split
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pears gently, leaving the stems on, then core them from the bottom with a spoon.
- Make the poaching syrup by boiling the water, sugar and split vanilla bean in the saucepan.
- Poach the pears in the simmering syrup for 15 minutes, turning them often, until tender.
- Let the pears cool in the syrup for 1 hour to soak up the vanilla.
- Make the chocolate sauce by melting the chocolate into the hot cream in the medium saucepan until glossy.
- Take the vanilla ice cream out of the freezer 5 minutes ahead so it's easy to scoop.
- Stand a poached pear in each cup with a scoop of vanilla ice cream, then pour over hot chocolate sauce and add almonds.
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