It was during the 17th century when pears were first cultivated throughout Europe. Early colonists brought the first pear trees to New England settlements, where growing proved difficult. However, pear trees taken west by pioneers thrived in the agricultural conditions of the humid Pacific Northwest. The sweet and citrus-like flavor of pears soon led to their inclusion in desserts including pies and cakes. One such dessert is pears Helene, a classic French dish created by chef Auguste Escoffier as a tribute to the opera La Belle Hélène. The opera is a comedic take on the story of Helen of Troy, who was abducted by Prince Paris and inadvertently started the Trojan War. Today, pears Helene remains a well-known dessert that is enjoyed worldwide, with the United States recognizing March 15 as National Pears Helene Day.
Recipe Servings: 4
+ 2 hours resting
Ingredients
Directions
- Peel the pears, leaving the stems on. Lay the pears on their side and cut a thin slice from the base of each one to create a flat surface. Use a sharp knife to cut around the cores, entering through the bottom of the pears. Then pull the cores out.
- Pour the water into a heavy saucepan and stir in the lemon zest and juice.
- Place the pears in the saucepan with the lemon water.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pod to the saucepan.
- Add the sugar to the saucepan and bring it to a simmer over medium-high heat, stirring gently to dissolve the sugar.
- Place a small plate over the pears in the saucepan to keep them submerged in the liquid.
- Reduce the heat to medium-low and continue to simmer for about 20–25 minutes or until the pears are just tender.
- Remove the pan from the heat and let the mixture cool to room temperature.
- Transfer the pears and the liquid to a storage container, cover, and chill in the refrigerator for at least 2 hours, until the pears are chilled through.
- Heat the chocolate fudge sauce in a saucepan over medium heat or in a microwave-safe dish in the microwave until warm.
- Dip the pears in the chocolate sauce and use a spoon to coat the sides. Leave about an inch without chocolate at the top of each pear.
- Place each pear into an individual-size serving dish along with a spoonful of the pear liquid and a scoop of vanilla ice cream.
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