Poire Belle Helene
 Makes 4 servings
Ingredients:
Poached Pears:
1 quart water
1 1/2 cups sugar
1 1/2 lemons, zested
1 1/2 lemons, juiced
1 1/2 vanilla beans
4 ripe Bosc pears
Chocolate Ice Cream:
4 cups whole milk
7 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
8 egg yolks
Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar
2 cups heavy cream, whipped
Preparation:
For the Pears:
Pour the water, sugar, lemon zest, and lemon juice into
a non-reactive 4-quart heavy-bottomed saucepan and place over medium-high
heat. Using a sharp knife, slice the vanilla beans in half lengthwise.
Separate the seeds from the skins by scraping the blade of the knife along
the inside. Add the seeds and skins to the mixture and continue heating.
Peel and core the pears but do not halve them. Coring the pears from the
bottom will encourage the poaching liquid to seep inside the pear and help
it cook evenly inside and out. Add the pears to the lemon mixture and
bring to a boil. When it reaches a boil, reduce the heat to a simmer and
let cook for about 1 hour. Do not overcook the pears; they should be soft
enough to pierce easily with a wooden skewer or toothpick.
In order to keep the pears immersed in the liquid and help them to poach
evenly, you must make a parchment paper lid to cover them. To make the
lid, cut a round disk from a sheet of parchment paper that is slightly
smaller than the diameter of your pan. Place the paper lid directly on top
of the pears and poaching liquid. When the pears are fully poached, pour
them and the poaching liquid into a clean container. You will need 1 whole
pear for each serving.
For the Chocolate Ice Cream:
Heat the milk and chopped chocolate together in a
2-quart heavy-bottomed saucepan (this will keep the milk from burning)
over medium-high heat until bubbles form around the edge of the pan. While
the milk is heating, combine the sugar and egg yolks and whisk until
thoroughly incorporated and thick. Temper the egg mixture by pouring about
half of the hot milk into it and whisk well. Now pour the tempered egg
mixture into the remaining hot milk and chocolate. Cook over medium-high
heat until slightly thickened, stirring constantly with a rubber spatula.
The mixture has finished cooking when it is thick enough to coat the back
of the spatula, about 3 to 5 minutes. If you want to reduce the cooling
time, you can cool the chocolate ice cream base over an ice bath. When the
mixture is cool, spin it according to the type of ice cream machine you
are using. The ice cream is ready when it is creamy and smooth, like the
consistency of soft-serve ice cream. Place the ice cream in an airtight
container and store in the freezer until ready to use.
For the Chocolate Sauce:
Pour the milk into a 2-quart heavy-bottomed saucepan,
place over medium-high heat, and bring to a boil. When it boils, remove
the milk from the heat and make a ganache by adding the chopped chocolate.
Whisk well, stirring into the edge of the saucepan to combine. The ganache
should be homogenous and smooth. Set the ganache aside. In a 1-quart
heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place
the saucepan over medium-high heat and bring to a boil, stirring
occasionally. The butter should be completely melted and the sugar
completely dissolved. Once the mixture has come to a boil, pour the cream
into the warm ganache. Place the sauce over medium-high heat and bring to
a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it
will begin to thicken slightly. When it reaches a boil, remove it from the
heat and pour it into a clean, dry bowl. Cover by placing plastic wrap
directly on top of the sauce to prevent a skin from forming. Let the
chocolate sauce cool to room temperature before storing in the
refrigerator. When cold, the chocolate sauce will become thick enough to
be scooped with a spoon.
To assemble the Poire Belle Helene:
Place a scoop of chocolate ice cream at
the bottom of a
sundae glass. Drizzle the chocolate sauce over the ice cream then place a
pear on top. Drizzle more chocolate sauce on top of the pear, and top it
with whipped cream and another drizzle of sauce.
Cook's Note for Pears:
The pears can stay in the poaching liquid for up to 3
days, each day they will become more flavorful and colorful. A few hours
before serving, remove the pears from the liquid and drain them on a wire
rack placed over a parchment paper-covered sheet pan.
Cook's Note for Ice Cream:
Use the following method to tell if it is finished:
Quickly dip the spatula into the hot mixture and hold it horizontally in
front of you. With the tip of your finger, wipe a clean line down the center
of the spatula. If the mixture holds and does not fill in the line, it is
ready to be removed from the heat. If the line fills with liquid, the
mixture must be cooked a little longer. Repeat the test every 30 seconds
until ready. At no time should the mixture begin to boil. If you see bubbles
begin to form around the edge of the pan, remove the pan from the heat and
whisk the mixture thoroughly to cool it down. Once the mixture has finished
cooking, pour it into a clean bowl and set aside to cool.
Cook's Note for Sauce:
This sauce can be reheated whenever needed. If using a
microwave, simply place the chocolate sauce in a microwaveable bowl and heat
it at medium-high power in 30-second intervals until it becomes liquid. On
the stovetop, place in a heavy-bottomed saucepan over medium heat and stir
occasionally until it becomes liquid. If you store it in a squeeze bottle,
you can easily drizzle it over a dessert or decorate a plate. It will keep
in the refrigerator for up to 3 weeks. It can also be frozen for up to 2
months if stored in an airtight container. Thaw in the refrigerator and heat
as described above until liquid.
Source: Jacques Torres
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