Interesting...

Poires Belle Hélène

You should consider playing a little Offenbach on your stereo if ever you decide to make this recipe as it owes its name to Helen of Sparta - the protagonist of his operetta "La Belle Hélène". Offenbach, a virtuoso of the cello and composer lived in Paris during the latter half of the 19th century. Sources say that this dessert was very popular around 1865. It's quite likely then that he would have indulged in the dessert, himself. Very interesting...

The pears:

• 6 firm pears
• 3/4 cups sugar
• 3 cups water
• 1 vanilla bean
• 2 lemons

The chocolate sauce:

• 8 oz. semi-sweet chocolate, chopped
• 1/2 cups water
• 1 Tablespoon brandy

Serve with vanilla ice cream


Preparation:

1. Cut one of the lemons in half. Peel a pear, leaving stem intact and rub immediately with the cut lemon.
2. Working from the bottom, scoop out the seeds and membrane using a vegetable peeler. Repeat with
remaining pears.
3. Pare the zest from the other lemon and then squeeze out the juice.
4. Cut the vanilla bean in half. Combine the water, vanilla bean, lemon zest, lemon juice and sugar in a saucepan.
5. Heat the mixture until the sugar has dissolved, then bring it to a boil.
6. Remove the pan from the heat; add the whole pears. Cut a piece of parchment paper the same diameter of the saucepan.
Dampen it and place it on top of the pears to keep them submerged while poaching.
7. Simmer the pears over low heat until tender. About 25-35 minutes, depending on ripeness. Let the pears cool in the
poaching liquid.
8. Melt chocolate in bowl. Place this bowl over a saucepan of boiling water (this creates a double boiler).
9. Remove from heat and stir in the brandy.

Drain the pears well and place one in the center of each of 6 chilled serving plates (put them in the freezer for 15 minutes or
so. Arrange 3 or 5 small scoops of ice cream around the pears or place the pears on top of the ice cream. Gently spoon the
chocolate sauce over the pears.