Poached Pears Belle Helene
They say Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way?
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Recipe Summary
Ingredients
Directions
Cook's Notes:
A small melon-baller is a great tool for removing pears' cores.
You can also coat the pears with a classic ganache. For this recipe, use 2 parts cream to 1 part chocolate (by weight).
As far as the extra vanilla poaching liquid goes: you'll want to strain it, pour it into some cool-looking bottles, and give it away as edible gifts. The taste is incredible. This would make a fantastic holiday treat for the wannabe mixologists in your life.