Poached Pears Belle Hélène: A Classic Dessert Recipe

Ingredients

• 6 cups water
• 1 lemon, zested and juiced
• 4 Bosc pears - cored, peeled, stems left on
• 1 vanilla bean
• 3 cups sugar
• 1 cup prepared hot fudge topping, or as needed
• 1 cup vanilla ice cream, or as needed

Instructions

1. Combine water, lemon zest, and lemon juice in a heavy-bottomed pot. Add the pears. Split a vanilla bean lengthwise, scrape out the seeds, and add both seeds and pods to the liquid. Stir in the sugar.
2. Bring the mixture to a gentle simmer over medium-high heat, stirring carefully to dissolve the sugar while minimizing movement of the pears. Reduce the heat to maintain a steady, gentle simmer, ensuring the pears remain submerged by placing a small plate on top of them. Simmer until the pears are just tender, approximately 20 to 25 minutes. Check for doneness by removing the plate. Take the pot off the heat and let the pears cool completely in the liquid.
3. Carefully transfer the pears and vanilla beans into a storage container, covering them with some of the poaching liquid. Cover and refrigerate for several hours or overnight, allowing the pears to chill thoroughly. Be sure to reserve all of the poaching liquid for later use.
4. Warm the hot fudge sauce in a saucepan over medium heat until it is heated through. Dip the base of each pear into the melted chocolate, then spoon chocolate along the sides, leaving the top inch or so uncovered.
5. Arrange the chocolate-dipped pears in individual serving bowls. Add a generous spoonful of the reserved syrup and a small scoop of vanilla ice cream to each bowl, completing this elegant dessert.

Nutrition

• Calories: 1060 kcal
• Fat Content: 14 g
• Fiber Content: 9 g
• Sugar Content: 213 g
• Sodium Content: 252 mg
• Protein Content: 4 g
• Cholesterol Content: 15 mg
• Carbohydrate Content: 241 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g